Best Miso Butternut Soup Recipes

MISO-BUTTERNUT SQUASH SOUP

Miso-Butternut Squash Soup image

This simple butternut squash soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro & chili crisp.

Provided by Rachel Gurjar

Time 55m

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

2 Tbsp. raw sesame oil or vegetable oil
1 medium shallot, sliced
4 garlic cloves, finely chopped
1 1" piece ginger, peeled, finely chopped
¼ cup white miso
1 (2-lb.) butternut squash, peeled, halved, seeds removed, cut into 1" pieces
1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt
1 Tbsp. pure maple syrup (optional)
Juice of ½ lemon
Kosher salt
Cilantro leaves, chili crisp (such as Lao Gan Ma), salted roasted peanuts, and lemon wedges (for serving)

Steps:

Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20-25 minutes.
Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Stir in lemon juice; taste and season with more salt if needed.
Divide soup among bowls and top with cilantro, chili crisp, and peanuts. Serve with lemon wedges for squeezing over.

MISO & BUTTERNUT SOUP

Miso & butternut soup image

Make lunch more exciting with this silky and deeply savoury miso and butternut soup. Delivering all of your five-a-day, it's also bursting with goodness

Provided by Sara Buenfeld

Categories Lunch, Starter

Time 45m

Number Of Ingredients 11

Ingredients

2 tsp rapeseed oil
1 large onion, chopped
400g butternut squash, skin-on, cut into chunks
2 garlic cloves, chopped
210g can butter beans, drained
2 tsp vegetable bouillon
80g shredded kale, finely chopped
2 tsp sesame oil
2 tsp toasted sesame seeds
2 tsp finely grated ginger
1 tbsp brown rice miso

Steps:

Heat the oil in a large pan and fry the onion for 5 mins to soften. Add the squash and garlic, and stir for a minute. Add the beans and bouillon along with a litre of water, then cover and simmer for 20 mins until the squash is tender.
Meanwhile, steam the kale for 10 mins, then toss together with the sesame oil, seeds and ginger.
Add the miso to the soup, then blitz until smooth using a hand blender. Pour into bowls and top with the sesame kale mix to serve.

Nutrition Facts : Calories 287 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium