Miso Butternut Squash Soup Recipe

Name: Miso Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 onion medium, chopped; 3 cloves garlic minced; 3 pounds butternut squash peeled, seeded and cubed; 5 cups chicken broth low-sodium, or vegetable broth; 3 tablespoons miso paste yellow; 1 handful chopped fresh herbs like thyme; salt; fresh herbs for topping, thyme or cilantro; 2 cups pumpkin seeds raw whole, for toasting; creme fraiche Drizzle of, for topping, optional

Servings: persons

2 tablespoons canola oil
1 onion medium, chopped
3 cloves garlic minced
3 pounds butternut squash peeled, seeded and cubed
5 cups chicken broth low-sodium, or vegetable broth
3 tablespoons miso paste yellow
1 handful chopped fresh herbs like thyme
salt
fresh herbs for topping, thyme or cilantro
2 cups pumpkin seeds raw whole, for toasting
creme fraiche Drizzle of, for topping, optional

1
In a large stock pot, heat oil over medium-high heat. Add the onion and garlic and stir until fragrant, about 3 minutes. Add in the squash and cook another 5 minutes. Stir in the chicken broth, yellow miso, and herbs. Bring to a boil and cook until squash is tender, about 20 minutes.
2
Turn off the heat and puree using either an immersion blender or standard blender. Blend until smooth and creamy. Season with salt and pepper. Add toppings when ready to serve.
3
To make the toasted pumpkin seeds: Preheat oven to 325 degrees. Add raw pumpkin seeds to a sheet pan in a single layer, do not overlap. Spray pumpkin seeds with canola cooking spray and sprinkle with salt and pepper. Cook in oven for 20 to 25 minutes, making sure to check them and toss the seeds periodically so they don't burn!

3039

kcal

Calories

296

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 11 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 onion medium, chopped, 3 cloves garlic minced, 3 pounds butternut squash peeled, seeded and cubed, and more.

Yes, Miso Butternut Squash Soup 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!

Miso Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions