Ginger Miso Butternut Squash Soup is a Delicious Way to Wellness


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.

Dairy-Free Ginger Miso Butternut Squash Soup Recipe - naturally plant-based and healthy

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

Dairy-Free Ginger Miso Butternut Squash Soup Recipe - naturally plant-based and healthy

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.

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

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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