Butternut Squash Soup With Miso And Coconut Recipe

Name: Butternut Squash Soup With Miso And Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 4 1/2 cups water; 4 tablespoons plus 1 teaspoon white shiro miso; 1 large yellow onion, diced; 1 (1-inch) knob of ginger, peeled and grated; 2 1/2 teaspoons cumin; 1/2 teaspoon cayenne pepper, or slightly more to taste; 1 (3-pound) butternut squash, peeled and cut into 1/2-inch cubes; 1/2 cup full-fat coconut milk; 1 teaspoon salt, plus more to taste

Servings: persons

1
First, make your miso stock. Put 4 cups of water into a saucepan and heat to a simmer. Whisk the remaining 1/2 cup of water together with the miso, and pour that into the saucepan. Bring to a simmer, but don't let it boil.
2
Pour a few tablespoons of olive oil into the bottom of a large, heavy pot. When it's hot, add the onion and sweat it until it's translucent. Stir in the ginger, cumin, and cayenne, and toast spices for 30 seconds to 1 minute. Deglaze with a ladle-full of your miso stock.
3
Add the cubed butternut squash and the salt, mixing everything to combine, and then pour in the rest of the miso stock. Simmer until the squash is completely tender, about 20 minutes.
4
Turn off the heat, and puree the soup in a food processor or with a hand blender, being careful of the hot liquid. At this point you can strain for a super-smooth soup, or you can leave it how it is-up to you!
5
Return the pureed soup back to the pot, and stir in the coconut milk. Taste, adjust for seasoning and spice.
6
Serve warm, with bread on the side.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 4 1/2 cups water, 4 tablespoons plus 1 teaspoon white shiro miso, 1 large yellow onion, diced, and more.

Yes, Butternut Squash Soup With Miso And Coconut falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Soup With Miso And Coconut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions