Miso-Glazed Butternut Squash Soup
Velvety soup with roasted squash, white miso, and a hint of maple for balanced sweetness. This japanese-inspired soups (vegetarian) ready in about 55 minutes pairs butternut squash, white miso paste, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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
- 2 cups butternut squash
- 2 tbsp white miso paste
- 3 cups vegetable broth
- 1 tbsp maple syrup
- 1/2 cup onion
- 2 cloves garlic
- 1 tbsp coconut oil
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups cubed butternut squash with 1 tbsp coconut oil, salt, and pepper on a baking sheet. Roast for 25 minutes until tender and caramelized.
- Step 2: Heat 1 tbsp coconut oil in a pot over medium heat. Add 1/2 cup diced onion and 2 minced garlic cloves, cooking for 5 minutes until soft and fragrant.
- Step 3: Add roasted squash, 3 cups vegetable broth, and 2 tbsp white miso paste. Simmer for 15 minutes until flavors meld. Stir in 1 tbsp maple syrup, then blend until smooth with an immersion blender. Season with additional salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Butternut Squash Soup take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Butternut Squash Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butternut squash from drying out.
Can I substitute ingredients in Miso-Glazed Butternut Squash Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Butternut Squash Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Glazed Butternut Squash Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
