I spent today sick at home (mostly in bed) and having lots of soup for lunch! I had originally planned to share this recipe next week, but since I’m eating it so much this week and we’re coming off a very chilly weekend, I figured I’d share for anyone else with the sniffles right now. This is a little twist on your classic butternut squash soup, with savoury miso and sweet corn. The result is a creamy, fall feels soup and the best part is that it comes together so easily.

To make this recipe, I actually used frozen roasted corn from Trader Joe’s to save myself time. This corn is one of my favourite frozen items to use in my cooking because it is charred so nicely and has that straight-off-the-grill flavour which I believe also enhance the natural sweetness of corn. It’s a step up from regular corn in my opinion, and I use it in my cooking a lot!

I also added miso to this recipe because I was craving some savoury flavour, and growing up in a Japanese household, I always associate soup with miso of some kind. It adds saltiness to the soup as well, so use a light hand when salting your soup at the end and taste it before you do!

Roasting the butternut squash and the garlic can be done together in advance, and I’ve been playing around with a new method of roasting garlic without oil and without using foil (zero-waste!). Like corn, I find that garlic tastes significantly better once roasted, and I absolutely love roasted garlic in soup.

If you like your soups on the creamy side, you can add in your favourite unsweetened non-dairy milk, or you can opt to leave it out because the squash and corn actually lend quite a creamy texture once blended. As usual, this recipe is very modifiable, so adjust as you see fit!


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Miso Butternut Squash Soup [vegan, gluten-free, oil free]

  • Author: Remy
  • Total Time: 40
  • Yield: 1-2 Servings 1x


A twist on butternut squash soup with savoury miso and sweet corn. Vegan, gluten-free, oil free and extremely easy to make in the blender!


  • 3 tbsp miso paste
  • 3 cups vegetable stock
  • 1 cup nondairy milk
  • 1/2 cup corn
  • 1/2 small white onion
  • 23 cups butternut squash (roasted)
  • 4 cloves roasted garlic
  • sprig of rosemary or 1 tsp dried rosemary
  • sprig of thyme or 1 tsp dried thyme
  • salt and pepper to taste


  • Roast cubed butternut squash and garlic in an oven at 375F for about 30 minutes.
  • Blend all ingredients in a blender on high until smooth, about 1-2 minutes. Alternatively, you can use a hand immersion blender.
  • Transfer mixture to a large pot or saucepan and bring to a low boil. Lower heat to a simmer.
  • Taste the soup, and add any additional salt and pepper or seasoning as needed!
  • Prep Time: 30
  • Cook Time: 10
  • Category: Soup, Main Courses
  • Method: Roasting, Blending
  • Cuisine: Fusion


Filed under: Eat, Gluten Free, Main Dishes, Oil Free

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BY Remy • October 15, 2018

Miso Butternut Squash Soup (vegan, gluten-free, oil free)

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories