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

  • Author: Remy
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40
  • Yield: 1-2 Servings 1x
  • Category: Soup, Main Courses
  • Method: Roasting, Blending
  • Cuisine: Fusion


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!