Maple Squash Miso Soup (Edit recipe)

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Maple squash miso soup is bursting with a bouquet of rich unami flavors of roasted butternut squash, savory miso, and sweet maple. This easy squash soup is full of nourishing vitamins and minerals and is the perfect warm and cozy meal on a chilly day.

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PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 6

Ingredients

3 lb Butternut Squash, approximately 4 cups of cooked flesh
1 Tbsp Salted Butter, *use butter of choice
1 cup Onion, chopped
1 cup Zucchini, chopped
1 cup Carrots, chopped
3 clove Garlic, minced
2 Tbsp Pure Maple Syrup
1 Tbsp Ginger Root, grated *can sub ginger paste
1 tsp Turmeric
0.5 tsp Chili Powder
2 Tbsp White Miso Paste
3 cups Vegetable Broth
2 cups Milk, *use milk of choice
1 pinch Salt and Pepper, *to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 425ºF and prepare a large baking sheet with parchment paper.
Slice off the stem of the squash and cut it lengthwise. Scrape the seeds from both sides and place them face down on the prepared sheet.
Bake for 40-45 minutes or until fork tender. Allow to cool for several minutes before removing the flesh from the skin.
In a large pot, warm the butter over medium heat until melted. Add the onion, zucchini, carrot, garlic, maple syrup, ginger, turmeric, and chili powder. Stir together and sauté for approximately 5 minutes or until softened.
Add the roasted squash, miso, vegetable stock, and milk to the sauteed vegetables and stir to combine. Turn the heat to medium-high and allow the soup to simmer for 10 minutes.
Transfer the soup to a blender (or use an immersion blender) and blend until smooth.
Season it with salt and pepper according to taste and then add it back into the pot and warm over low heat before serving.
Serve with crumbled feta cheese, croutons, or a slice of toasted sourdough. Enjoy!

Notes

If you like a thinner soup, add more vegetable stock or milk.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	118
Fat:	5 g
Carbohydrates:	14 g
Protein:	5 g
Cholesterol:	17 g
Sodium:	671 mg
Fiber:	1 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.