There's nothing like a bowl of silky butternut squash soup to warm you up and this Miso Butternut Squash Soup with Ginger goes above and beyond. A hit of ginger keeps things bright, miso adds a deep umami boost and tofu slips in extra protein. The result? A nourishing, flavour-packed soup that is as comforting as it is wholesome.
If cozy, creamy soups are your thing, you'll love trying a few of my other favourites. This Tomato & Roasted Pepper Soup is perfect for fall, while my Creamy (no cream) Broccoli soup checks all the boxes. And if you're in the mood for a butternut squash soup with a different flavour profile try this Butternut Squash Soup with Lentils.
Jump to:
Why You Will Love This Recipe
Easy to Make: The steps are simple and the payoff is a silky, flavour-packed soup.
Versatile: Not a fan of tofu? Use white beans or red lentils instead. If you can't find miso paste you can substitute with a few dashes of soy sauce or tamari.
Perfect for Meal Prep: This freezer friendly soup can be stashed away to enjoy later when you just don't feel like cooking.
Nutritious: Packed with fiber-rich squash, protein from tofu, and miso, a fermented food that brings gut-friendly benefits.
🥘Ingredients and Substitutions
Butternut squash - Naturally sweet with a silky texture once blended. Other winter squash like kabocha, buttercup or even pumpkin will also work.
Carrots boost the colour and natural sweetness. You can swap in parsnips or sweet potatoes if you are looking for a different flavour profile.
Ginger - Fresh ginger is best but in a pinch you can substitute with and extra 1 teaspoon ground ginger.
Miso paste is a fermented soybean paste that brings savoury umami depth. White miso is mild and slightly sweet, which works best here. If you can't find miso, use 1 to 2 tablespoon soy sauce, or whisk ¼ cup tahini with 1 to 2 teaspoon soy sauce and a pinch of sugar. Add miso at the end, off the heat, to preserve it's flavour and probiotics.
Vegetable broth - Use a good quality, store-bought, broth or homemade if you have it. For an even creamier soup, consider swapping 1 cup of broth for coconut milk.
For a complete list of ingredients see the recipe card below.
Variations
Spiced version: Add 1-2 teaspoon curry powder or red curry paste along with the garlic and ginger for a warming twist.
Creamier soup: Stir in ½ cup coconut milk after blending for extra richness.
Chunky style: Instead of blending smooth, blend only half the soup and leave the rest chunky for more texture.
Protein boost: Swap tofu for cooked red lentils or white beans if you'd like a heartier variation.
Expert Tips
Read the Recipe First: It's always helpful to read through the entire recipe once or twice before beginning.
Prepare your "Mise en Place": Have all ingredients chopped, measured, and ready to go for a smooth process.
Peeling butternut squash: Slice off the top and bottom of the squash then cut the long neck from the rounded base. Stand each piece upright and run your knife down the sides to remove the skin. Use a paring knife to clean up any stubborn bits.
Blending safely: If using a stand blender, work in batches, vent the lid and cover loosely with a towel to avoid splatters.
Add miso last: Always stir in miso off the heat to keep its delicate flavour and probiotics intact.
Extra smooth texture: For restaurant-style creaminess, strain the soup through a fine-mesh sieve after blending.
Recipe FAQs
Yes, it keeps well in the fridge for up to 5 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if it is thick.
Yes it does. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reblend after reheating if necessary.
No. Tofu adds creaminess and protein, but you can substitute with white beans, red lentils, or simply leave it out for a lighter soup.
Use 1-2 tablespoon soy sauce or whisk ¼ cup tahini with ½ teaspoon soy sauce and a pinch of sugar for a similar flavour.
Yes! Cut the squash in half lengthwise and scoop out the seeds. Place cut side down on a parchment-lined baking sheet and roast at 400°F (200°C) for 40-45 minutes, or until tender. Scoop the flesh directly into the pot after the carrots are cooked, then blend with the broth, tofu, and miso. This method avoids peeling and gives the soup an extra depth of flavour.
More Soup Recipes
Tried this recipe? I would love it if you could leave a rating ⭐️⭐️⭐️⭐️⭐️ and a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!
Want to say thank you?📖 Recipe
Miso Butternut Squash Soup with Ginger
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 tablespoons ginger, finely chopped
- ½ teaspoon ground ginger
- 1 medium butternut squash (3 lbs 1.4 kg) , peeled and cubed
- 2 medium carrots peeled and sliced into ½-inch pieces
- 6 cups vegetable broth
- 1 package soft or silken tofu, drained (396 g/14 oz)
- ½ cup white miso paste
Optional garnishes:
- Sliced green onions
- Toasted sesame seeds
Instructions
- Heat the oil in a large soup pot over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. It's okay if they brown slightly but if browning too much turn down the heat.
- Add the garlic, fresh ginger and ground ginger. Cook and stir for one minute. Add the squash, carrots, tofu and broth. Bring to a boil then reduce heat to a gentle simmer. Cover and continue simmering for 20 minutes or until squash and carrots are soft.
- Remove from heat and stir in miso paste. Blend until smooth using a hand blender or a stand up blender for a smoother texture.
- Serve warm topped with optional garnishes if desired.
If you enjoy my recipes, you'll love the 80+ full-colour dishes in my cookbook. It ships FREE to Canada and the U.S., and supports independent creators like me. See inside →
DENISE SKROUT says
HELLO ANDREA!!
I LOVE THIS NEW SOUP RECIPE!! EASY TO MAKE AND
DELICIOUS!! I HAVE BEEN A FAN OF YOURS & YOUR RECIPES
FOR YEARS, AND I MAKE THEM OFTEN!!
BUT HOW DO I SIGN UP TO PURCHASE YOUR COOKBOOK??
PLEASE ADVISE!! THANK YOU FOR PUTTING YOURSELF AND
YOUR WONDERFUL RECIPES OUT INTO THE WORLD FOR ALL
TO ADMIRE AND ENJOY!!
KEEP SMILING, CREATING & TAKING GOOD CARE OF YOURSELF
AND YOUR FANS...:)
THANK YOU AND TAKE CARE!!
Andrea says
Thank you so much for your lovely comment Denise. I really appreciate it and I'm so happy you enjoyed the soup. The release date for the book is still to be determined but if you subscribe to my newsletter you will get notified as soon as I have a date and when pre-orders are available. You can find the sign up form in the main menu on my website. Thanks so much for your support!
DENISE SKROUT says
THANK YOU, ANDREA!! HAVE A GREAT DAY!!
Alex Mut says
Nice to see a new recipe for the blog! I really loved the taste and texture of this soup when you were testing it. Very hearty too! Looking forward to testing more along the way. 🙂
Alex