Miso-Glazed Butternut Squash Soup with Crispy Sage

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy roasted squash soup enhanced with umami miso and garnished with crunchy fried sage leaves for a comforting vegan dinner. This Asian-inspired soup recipe (vegan), ready in about 50 minutes, pairs butternut squash, olive oil, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 35 min Serves 4 Asian-inspired cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Peel and dice 2 lbs butternut squash into 1-inch cubes. Toss with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast for 25 minutes until tender and slightly caramelized.
  2. Step 2: Transfer roasted squash to a blender. Add 3 cups vegetable broth and blend until completely smooth. Return to a medium pot and simmer over medium-low heat for 5 minutes.
  3. Step 3: Stir in 2 tbsp miso paste until fully dissolved. Heat gently without boiling. Meanwhile, melt 1 tbsp butter in a small skillet over medium heat. Add 1/4 cup fresh sage leaves and fry for 1-2 minutes until crisp and golden. Drain on paper towels and use as garnish.

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