Miso-Glazed Butternut Squash Soup with Sage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Creamy roasted squash soup with a savory umami kick from miso, finished with a whisper of fresh sage. This asian-inspired soups ready in about 55 minutes pairs butternut squash, olive oil, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 2 lbs butternut squash
• 2 tbsp olive oil
• 1, finely diced shallot
• 2 cloves garlic
• 4 cups vegetable broth
• 2 tbsp white miso paste
• 1 tbsp, minced fresh sage
• 1/4 cup heavy cream
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Cut 2 lbs butternut squash into 1-inch cubes, toss with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a parchment-lined baking sheet and roast for 25 minutes until golden and tender.
2. Step 2: While squash roasts, heat a large pot over medium heat. Add 2 tbsp olive oil, 1 finely diced shallot, and 2 minced garlic cloves. Cook for 4 minutes until shallot is translucent and fragrant.
3. Step 3: Add roasted squash, 4 cups vegetable broth, and 1/4 tsp salt to the pot. Bring to a gentle simmer, then cook for 10 minutes. Remove from heat and blend with an immersion blender until smooth. Return to low heat, stir in 2 tbsp white miso paste (tempered with 1 tbsp hot broth first), 1 tbsp minced fresh sage, and 1/4 cup heavy cream. Simmer for 2 minutes until heated through, adding more broth if too thick.