Ginger Miso Butternut Squash Soup
Prep time
Cook time
Total time
I concocted this healing soup for a friend suffering with a heavy head cold. It's balanced to help speed the sickness away as fast as possible, and still be a joy to consume.
Recipe type: Soup
Cuisine: Asian
Serves: 3 servings
  • 1 tablespoon oil
  • 1 pound butternut squash, peeled and diced (can buy precut)
  • 2½ cups water, divided
  • 2 tablespoons fresh grated ginger
  • 3 tablespoons dark miso paste
  • ½ teaspoon salt, or to taste
Optional Add-Ins
  • ½ cup edamame
  • 2 green onions, sliced
  1. Heat the oil in a large pot over medium heat. Add the squash and sauté for a few minutes.
  2. Add 1½ cups water and the ginger, and bring the soup to a boil. Cover, reduce the heat to low, and simmer for about 30 minutes. The squash should be very tender.
  3. Whisk in the miso paste.
  4. Puree the soup in your blender (use caution with hot soup and let the steam escape as it blends) or using an immersion blender in the pot.
  5. Return the soup to your pot and whisk in the remaining 1 cup water, or enough to reach your desired consistency. Whisk in the salt, as needed. Whisk in any add-ins, as desired.
Nutrition Information
Serving size: ⅓ batch Calories: 151 Fat: 4.9g Saturated fat: .7g Carbohydrates: 26.2g Sugar: 6.5g Fiber: 3.5g Protein: 1.8g
Recipe by Go Dairy Free at