Miso–Butternut Squash Soup
Ingredients
- 2 Tbsp. raw sesame oil or vegetable oil
- 1 medium shallot
sliced
- 4 garlic cloves
finely chopped
- 1 1" piece ginger
peeled, finely chopped
- 1/4 cup white miso
- 1 butternut squash
peeled, halved, seeds removed, cut into 1" pieces, 2-lb.
- 1 Tbsp. plus 11/2 tsp. Diamond Crystal or 23/4 tsp. Morton kosher salt
- 1 Tbsp. pure maple syrup
optional
- Juice of 1/2 lemon
- Kosher salt
- Cilantro leaves
chili crisp, salted roasted peanuts, and lemon wedges, such as Lao Gan Ma
Directions
- 1
Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20–25 minutes.
- 2
Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
- 3
Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Stir in lemon juice; taste and season with more salt if needed.
- 4
Divide soup among bowls and top with cilantro, chili crisp, and peanuts. Serve with lemon wedges for squeezing over.
Miso–Butternut Squash Soup
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About this Recipe
When the weather cools and you're craving a bowl of pure comfort, this Miso–Butternut Squash Soup delivers. It's a harmonious blend of sweet, savory, and umami, perfect for a cozy evening meal that truly warms you from the inside out.What sets this soup apart is the thoughtful combination of ingredients: the deep savory notes of white miso perfectly complement the natural sweetness of butternut squash. Fragrant aromatics like shallot, garlic, and ginger lay a robust foundation, while a touch of maple syrup (if you choose) subtly balances the flavors beautifully.Prepare for a rich and creamy soup that will delight your palate. The dominant flavors are the earthy sweetness of the squash, deepened by the complex umami of miso, with bright hints of ginger and garlic cutting through. A squeeze of fresh lemon juice at the end brightens every spoonful, preventing it from being too heavy and adding a delightful zing.The optional garnishes—crunchy peanuts, spicy chili crisp, and fresh cilantro—invite you to customize each bowl for an exciting textural contrast and a burst of fresh flavor. You'll love how the layers of taste come together in every spoonful, making it a truly satisfying experience.This versatile soup is easy to make your own. You can adjust the richness by choosing between raw sesame oil for a distinctive, nutty flavor or a more neutral vegetable oil. For an extra touch of sweetness, don't skip the maple syrup, or omit it if you prefer a less sweet profile. Experiment with the garnishes: a sprinkle of salted roasted peanuts adds a lovely crunch, chili crisp brings a welcome heat, and fresh cilantro leaves offer a burst of herbal freshness. A final lemon wedge brightens everything up before serving.This Miso–Butternut Squash Soup is ideal for a comforting weeknight dinner or as a sophisticated starter for a gathering. Serve it warm, topped with your chosen garnishes, for a bowl that is as visually appealing as it is delicious.