Miso Butternut Squash Soup with Ginger
A creamy, nourishing soup made with butternut squash, ginger, miso, and tofu for a boost of plant-based protein. Bright, cozy, and full of flavour.
Servings: 6
Calories: 168kcal
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.
Notes
Storage: Let soup cool completely and store, covered, in the fridge for up to 5 days or freeze for 3 months.
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.
What if I can't find miso paste? Use 1-2 tablespoon soy sauce of whisk together ¼ cup tahini paste with ½ teaspoon soy sauce and a pinch of sugar for a similar flavour.
Extra smooth texture: For restaurant-style creaminess, strain the soup through a fine-mesh sieve after blending.
Nutrition
Serving: 1serving | Calories: 168kcal | Carbohydrates: 27g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 856mg | Potassium: 966mg | Fiber: 6g | Sugar: 11g