Miso Butternut Squash Soup (vegan, gluten-free, oil free)
Oct 15, 2018 • Updated Jun 20, 2023
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This Miso Butternut Squash Soup is a creamy and savory homemade soup made in a blender for a silky-smooth texture. Add your favorite toppings for a fun and flavorful vegan and gluten free dinner.
This creamy butternut soup is my go-to when I’m feeling under the weather. But it’s just as delicious, warming and comforting the rest of the time, too! I love this savory twist on classic butternut squash soup with miso paste. If you love squash season, you’re going to want to add this soup recipe to your weeknight menu ASAP.
How to Make Miso Butternut Squash Soup
This recipe is built on layers of flavor from a variety of vegetables. It gets creaminess from non-dairy milk and a quick puree in a blender.
Start by roasting your butternut squash in the oven until it’s soft and a little caramelized on the edges. Then simply pop everything into a high-speed blender and bring it to a smooth, creamy texture.
Ingredients
Here’s what you need to make this high-flavorful butternut miso soup:
- Butternut squash. Start by peeling your squash with a sharp knife and cutting into equal-sized cubes. They don’t have to look pretty because you’ll be pureeing them!
- Miso paste. This adds saltiness and umami. It’s also fermented, which is great for your gut!
- Vegetable stock. Use low-sodium store-bought stock or make your own!
- Milk. Use any non-dairy milk you like. Coconut or oat is especially tasty in this soup.
- White onion. You can also use yellow onion or shallots if that’s what you have on hand.
- Garlic. This adds a ton of deep, rich flavor.
- Thyme, sage and rosemary. You can use fresh or dried herbs for the soup.
How to Roast Butternut Squash
My favourite way to roast butternut squash is to simply cut it in half, remove the seeds and place it face down in the oven. I leave the skin on and let it roast as is because the skin is easy to remove once the butternut squash flesh is tender after roasting. You can also brush your squash with some neutral oil and season with salt and pepper for added flavour.
I highly recommend using a nonstick baking mat for easy cleanup and to avoid any sticking.
Topping Ideas for Butternut Squash Soup
Because this soup has a uniform texture, it’s nice to add some crunch on top. Here are some ideas to serve with your hot miso butternut squash soup:
- Croutons
- Crispy chickpeas
- Crispy baked tofu
- Vegan sour cream or plain yogurt
- Microgreens
- Sesame seeds
- Dukkah
- Fried sage leaves
More Vegan Soup Recipes
- Korean Radish Soup (Vegan Mu Guk)
- Chickpea and Rice Soup (vegan, gluten free, wfpb)
- Creamy Vegan Tomato Soup (vegan, gluten free, oil free)
If you make this Miso Butternut Squash Soup recipe, be sure to let me know what you think with a comment below!
Miso Butternut Squash Soup (vegan, gluten free)
Ingredients
- 2-3 cups butternut squash after roasting
- 1/2 small white onion
- 5 cloves garlic minced
- 2 sprigs of rosemary
- 3 sprigs of thyme
- 3-4 sage leaves
- 4 cups vegetable broth
- 1/2-1 cup plant milk of choice
- 3 tbsp miso paste
- salt and pepper to taste
- optional
- evoo to drizzle on top
- roasted hazelnuts to serve
- fried sage leave for garnish
Instructions
- Roast your butternut squash
- Preheat your oven to 400F. Halve your butternut squash, remove the seeds and season with neutral oil of choice and salt and pepper. Place your squash face down on a nonstick baking mat lined tray and bake in the oven at 400F for about 30-40 minutes. It should be fork tender. Let it cool and then remove the skins.
- Once your squash has cooled a little bit, scoop out about 2-3 cups of the roasted flesh for the recipe.
- Prepare your soup base
- Slice your onion and garlic and heat a few teaspoons of neutral oil in a pot. Once the oil is hot, add your onions first, sauté until tender and aromatic, then add your garlic along with your fresh herbs. Sauté for another few minutes, being careful not to brown.
- Next add your roasted butternut squash to the pot, sauté for 1-2 minutes and add your vegetable broth. Bring it to a boil, reduce to a simmer and let cook on low heat, loosely covered with a lid, for about 8 minutes.
- Blend your soup!
- Turn the heat off and transfer your mixture into a blender along with miso paste and your non-dairy milk. Blend on high until completely smooth, about 1-2 minutes. Alternatively, you can use a hand immersion blender. At this point, you can adjust the texture to your liking--add more vegetable stock if you prefer it looser/silkier and add more plant milk if your soup needs added creaminess.
- Taste and adjust with salt and pepper as needed.
- To serve, drizzle with optional evoo, garnish with crushed roasted hazelnuts or fried sage leaves for crunch and aroma.
Nutrition information is automatically calculated, so should only be used as an approximation.
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