Miso-Glazed Butternut Squash Soup with Sage

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

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 with a savory umami kick from miso, finished with a whisper of fresh sage. This Asian-inspired soup recipe, 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.

Prep: 20 min Cook: 35 min Serves 6 Asian-Inspired cuisine 220 cal/serving

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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

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Instructions

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.
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.
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.