Most squash soups are thick purees, but this light ginger miso butternut squash soup is more healing than heavy. It’s a cross between a simple Asian-style miso soup and a butternut bisque, for a sippable experience that goes down easy, even when you aren’t feeling your best.
Ginger Miso Butternut Squash Soup is a Delicious Way to Wellness
My friend Hannah of Bittersweet originally shared this recipe with us way back in 2009, but we thought this was a good time to update it. I don’t think we can have enough immune-boosting recipes right now.
Butternut squash is a great source of vitamins A and C, which provide our bodies with much needed antioxidants. It also boasts a full range of B vitamins and minerals, including calcium. Miso is also a good source of vitamins B, E, and other antioxidants, which help to strengthen our immune system. And it’s fermented nature makes it a tummy-friendly seasoning. And ginger is known to be one of the most powerful anti-inflammatory and antioxidant foods, and is great for staving off nausea.
Ginger Miso Butternut Squash Soup is a Delicious Way to Wellness
Special Diet Notes: Ginger Miso Butternut Squash Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, plant-based, vegan, vegetarian, and many consider it paleo.
For a soy-free soup, South River Miso makes soy-free chickpea miso and azuki bean miso, and Miso Master makes chickpea miso.
- 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
- ½ cup edamame
- 2 green onions, sliced
- Heat the oil in a large pot over medium heat. Add the squash and sauté for a few minutes.
- 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.
- Whisk in the miso paste.
- 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.
- 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.
More Nourishing Plant-Based Soup Recipes
Lentil Tomato Soup
Creamy Green Garlic Soup
Carrot Ginger Soup
