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Easy Miso, Squash and Ginger Soup Recipe
Ben Carraoli

Easy Miso, Squash and Ginger Soup Recipe

I still remember the first time I made this miso, squash and ginger soup—it completely changed how I feel about blended soups. I used to think they were too sweet and boring, but this one surprised me. The miso adds a deep savory flavor while ginger gives it a gentle warmth. When I tasted it, everything felt perfectly balanced and comforting
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon avocado oil – adds a clean neutral base for sautéing without overpowering flavors
  • ½ tablespoon toasted sesame oil – gives a nutty aroma that enhances the soup’s depth
  • 1 bunch scallions chopped – brings a mild onion flavor that blends smoothly
  • 3 cloves garlic smashed – fresh garlic works best for a rich, savory base
  • 1 –2 inch piece fresh ginger sliced – adds warmth and slight spice; always use fresh for best taste
  • 1 medium butternut squash about 3 cups, peeled and chopped – provides natural sweetness and creamy texture
  • 4 cups vegetable broth or bone broth/water – use good-quality broth for deeper flavor
  • 2 tablespoons miso paste – adds umami richness; white miso is best for a mild balanced taste
  • Salt and pepper to taste – enhances overall flavor

Method
 

  1. Start by heating avocado oil and sesame oil in a large pot over medium heat. Once fragrant, add scallions, garlic, and ginger. Let them cook gently until soft and aromatic, releasing a rich, comforting smell.
  2. Add the chopped squash into the pot and stir to coat it in the flavorful oil mixture. Season lightly with salt and pepper, allowing the squash to absorb all the aromatic goodness.
  3. Pour in the vegetable broth and bring everything to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the squash becomes soft and easy to mash. (Hello Fran)
  4. Carefully transfer the mixture into a blender in batches, filling it halfway each time. Blend until smooth and creamy, ensuring a silky texture without spills or splashes.
  5. Add miso paste during the final blending stage to preserve its flavor. Return the soup to the pot, adjust seasoning, and warm gently before serving for the perfect finish

Notes

  • I always add miso after removing heat to keep its flavor fresh and rich
  • Roasting the squash first gives a deeper, slightly caramelized taste
  • I like blending in small batches to get a super smooth texture
  • Adding a splash of coconut milk makes it extra creamy
  • I sometimes top it with chili oil for a spicy kick