Miso Squash Soup
Published Nov. 10, 2021
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 4pounds Kabocha or butternut squash (1 large or 2 medium)
- 2tablespoons grapeseed or other vegetable oil
- 1medium yellow onion, sliced thin
- 3garlic cloves, sliced
- ½teaspoon ground cumin
- ¼teaspoon cinnamon
- ⅛teaspoon ground cayenne, or to taste
- 2tablespoons lemon juice
- 4tablespoons red miso (see Tip)
- 5cups vegetable stock
- Salt
Nutritional analysis per serving (8 servings)
157 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 4 grams protein; 913 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Line a baking sheet with parchment paper or foil. Using a heavy, sharp knife, cut the squash in half top to bottom. Scoop out the seeds and stringy pulp. (If desired, save the seeds for roasting.) Brush cut sides of squash with 1 tablespoon of the oil. Place squash cut side up on the baking sheet and roast until tender when pierced with a knife, about 1 hour.
- Step 2
When the squash is nearly done roasting, heat remaining tablespoon oil in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until the onion has softened but not taken on any color, about 10 minutes. Add garlic and continue to cook, stirring more frequently, until the onion is uniformly golden brown, another 8 to 10 minutes. Stir in cumin, cinnamon and cayenne. Stir in lemon juice, scraping up any stuck bits from the pan, and remove from heat.
- Step 3
When the squash is tender, scoop the flesh out of the shell and into the saucepan, breaking it up. Stir in 2 cups stock and 3 tablespoons miso. Transfer to a food processor or blender and blend until smooth. You may have to do this in shifts depending on the capacity of your machine. Return to the pot, add remaining 3 cups stock and bring to a simmer over medium, stirring often. Taste and add salt and more cayenne if desired.
- Step 4
Transfer 2 tablespoons soup to a small saucepan and whisk in remaining tablespoon miso over low heat.
- Step 5
Divide the soup among bowls or cups and drizzle a small amount of the miso-soup mixture on each serving, tracing it on the surface with a knife. To make ahead, cover and refrigerate soup until ready to serve, up to 3 days. (It can be frozen for up to 1 month.) Reheat soup before serving.
- Red miso adds a distinctive earthy taste and beautiful color to this soup, but white, yellow or other miso can be substituted.
Private Notes
Comments
The CSA we belong to, Red Wagon Farm near Boulder, CO, suggests cutting the squash in half, scooping out the insides, and adding the onion, garlic, some oil, and other ingredients to the cavity. Roast the squash until you can scoop out the soft insides, add to the pot of broth and miso and whatever else, and heat. Adjust the seasonings and use an immersion blender. Way easier.
I've made a lot of squash soup in my day and have had it at numerous restaurants. This is a refreshing take on the theme. A vegan friend who came to dinner said, after the first spoonful, "Wow, this is the best squash soup I've ever had. Most of them are too sweet for me." As someone else noted, a little chopped parsley or chives would add to the presentation. I confess I also threw a dollop of greek yogurt into my bowl (not the vegan friend's bowl, of course!). I used kabocha squash.
This soup is very good. I prepared mostly as instructed, except I used brown rice miso. I also mixed in the miso and broth after blending, as my blender is very small. Next time I'll roast the squash seeds before serving. The soup could use some texture, and I think some roasted seeds being placed on top of a serving of soup would work nicely. Editor’s note: This comment has been anonymized in accordance with applicable law(s).
I just have to say, this soup is da bomb! Ok, only if you make these following adjustments: 1. Truly caramelize the butternut squash in the oven and also when cooking the onions, get them really caramelized. 2. Use the following spices: 1/2 tsp garam marsala, powdered ginger, ground coriander and cardamom, to taste, use more if you like some punch. 3. Increase the amount of lemon juice. You can do this at the end making final flavor adjustments. 4. If using white miso, use a good quality one. You may need more salt at the end just to get all the complex flavors to fully come out. 5. I used 2 cups of chicken stock. But then, only added 2 cups of water at the end of step three. This allows the squash to shine. Don't think this soup out too much!! 6. Toppings. I did not make the miso topping. In fact I think it needs a counterbalance to all that amazing flavor, not more of the same. I used the following toppings: homemade croutons (to die for!), a dollop of sour cream, finishing drizzle of olive oil and freshly toasted cracked black pepper. There you have it. A killer soup! My kids could not help devouring it all.
After removing the seeds, no need to save or discard kabocha peel. Trim off the warty parts if any and use the whole squash. Makes a beautiful green soup
Did anyone else find this soup a little grainy? Perhaps I overcooked the squash? I trimmed the bottom on the cut halves so it would sit flat but I wonder if that contributed to a faster cooking time.