French-Spiced Miso and Butternut Squash Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A creamy blend of Japanese miso, French herbs, and roasted butternut squash. This french-inspired soups (dairy-free, vegetarian) ready in about 60 minutes pairs large butternut squash, miso paste, leeks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large butternut squash
• 2 tbsp miso paste
• 2 leeks
• 2 stalks celery
• 1 tsp thyme
• 100ml white wine
• 600ml vegetable broth
• 200ml coconut milk
• 1 tbsp fresh parsley

Instructions

1. Step 1: Dice 2 leeks (white and light green parts only) into 1/2-inch slices and finely chop 2 stalks celery. Heat 2 tbsp olive oil in a large pot over medium heat, then add the leeks and celery. Sauté for 5-7 minutes, stirring occasionally, until the leeks are translucent and fragrant. Tip: Avoid overcrowding the pan to ensure even browning.
2. Step 2: Add 1 large butternut squash (peeled, seeded, and cut into 1/2-inch cubes), 1 tsp thyme, and 100ml white wine to the pot. Stir to combine, then bring to a gentle simmer. Cook for 15-18 minutes, stirring occasionally, until the squash is tender and the wine has mostly evaporated. Tip: Check the squash periodically to prevent burning.
3. Step 3: Stir in 2 tbsp miso paste, ensuring it dissolves completely into the liquid. Add 600ml vegetable broth, then bring the mixture back to a simmer. Reduce heat to low and add 200ml coconut milk. Let it heat for 5 minutes, until the soup is creamy and fragrant. Tip: Add the coconut milk after the broth to prevent curdling.
4. Step 4: Use an immersion blender or transfer the soup to a blender and puree until smooth, with no lumps. Return to the pot if using a blender, then season with salt and pepper to taste. Tip: For a smoother texture, blend in two batches if using a regular blender.
5. Step 5: Ladle the soup into bowls and garnish with 1 tbsp freshly chopped parsley, sprinkled evenly over the surface. Serve immediately while hot. Tip: Add the parsley at the end to preserve its vibrant color and flavor.