Miso Butternut Squash Soup

4 from 2 votes

Miso Butternut Squash Soup

Difficulty Level: 2. Inspired from Bon Appetit.
Servings 8 cups (about 4 servings)
Total Time 35 mins
  • 2 tablespoons olive oil
  • 1.5 teaspoons diamond kosher salt (if using any other salt, use half the amount)
  • 1 small vidalia onion or 2 shallots, diced
  • 2 large garlic cloves, smashed
  • 1 3'' inch piece ginger, grated of 1 tablespoon pureed ginger
  • 1 tablespoon white miso paste
  • 3 pounds diced butternut squash , (usually about 4 pounds of squash, 2 small or 1 very large)
  • 1 can coconut milk
  • 3 cups chicken or vegetable stock, you can also use water in a pinch, it just isn’t quite as flavorful in my opinion

Optional Garnish:

  • Cashew cream, see recipe at bottom
  • Cilantro
  • In a large dutch oven over medium heat. Add in olive oil and onion. Saute until onions are beginning to brown, about 5 minutes. Season with just a pinch of salt.
  • Add garlic cloves, ginger, and miso paste. Stir for another minute or two to fully incoprorate spices.
  • Add in squash, coconut milk, stock, and a teaspoon of salt. Heat over high heat until boiling, then reduce heat to a simmer and simmer until butternut squash is tender, about 15 minutes.
  • Once squash is tender, blend the soup by either adding it in batches to a blender or using an immersion blender. Let soup slightly cool before placing it in a blender to be safe. Blend until smooth and creamy.
  • Top with cashew cream and cilantro as desired. Store in airtight container in the fridge for up to a week.
4 from 2 votes
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!
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Cashew Cream

  • 1/2 cup cashews, soaked for 6 hours
  • 3 ounces coconut milk
  • Pinch sea salt
  • Blend all ingredients in a blender. Store in airtight container for up to a week.
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Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!

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