Butternut Squash Miso Soup
This butternut squash miso soup is cozy, colorful, and full of umami flavor. With roasted squash, soba noodles, and baby spinach swimming in a light miso broth, it’s everything you want in a comforting bowl. Inspired by Japanese flavors and easy enough for weeknights, it’s both nourishing and visually stunning.
The best part? You can save time by picking up pre-diced squash from the store. Once it’s roasted, the rest of the soup comes together in minutes. This is one of those simple recipes that feels a little special without trying too hard.
Why You’ll Love Butternut Squash Miso Soup
This soup hits that perfect sweet-salty-savory balance thanks to the caramelized squash and miso broth. It’s packed with veggies, filling enough to be a full meal (thanks soba), and easy to adapt to what you have on hand.
It also makes great leftovers and reheats beautifully. Whether you’re trying to eat more plant-based or just want something soothing, this one’s got you covered.
What You Need To Make Butternut Squash Miso Soup
You’ll need diced butternut squash, olive oil, vegetable broth (or bouillon and water), soba noodles, ginger, spinach, peas, miso paste, scallions, and optionally fresh cilantro and black pepper.
Roasting the squash brings out its natural sweetness, while miso adds depth and a savory kick. The soba noodles make it feel substantial, while spinach and peas add a pop of color and freshness. Find the full details in the recipe card below.
How To Make Butternut Squash Miso Soup
Start by preheating your oven to 400º F. Spread the diced squash on a parchment-lined pan, drizzle lightly with olive oil, and roast for 25 to 30 minutes. Stir occasionally so it cooks evenly and gets those golden edges.
In a large soup pot, bring the vegetable broth to a simmer. Add the soba noodles and grated ginger. Let it cook until the noodles are just tender.
Add in the spinach, peas, and roasted squash. Stir gently and cook until the spinach wilts and everything is warmed through. If the soup feels too thick, add a bit more water to reach your preferred consistency.
Dissolve the miso in warm water before adding it to the pot. Don’t boil the miso, or you’ll lose its flavor and benefits. Stir it in, taste, and add more if you’d like. Finish with sliced scallions, pepper, and fresh cilantro if you’re using it.
Commonly Asked Questions
Can I use frozen butternut squash?
Yes, just roast it straight from frozen. It may take a bit longer, but the flavor still develops nicely.
Is there a substitute for soba noodles?
You can use ramen, rice noodles, or even spaghetti in a pinch. Soba adds a nutty depth, but most noodles will work.
What kind of miso should I use?
White or yellow miso are great here. They’re milder and blend well with the sweetness of the squash.
Can I make this gluten-free?
Yes. Just be sure to use gluten-free soba noodles or swap in rice noodles. Also double-check your miso paste.
How do I store and reheat leftovers?
Keep leftovers in the fridge for up to 3 days. Reheat gently on the stove and avoid boiling to preserve the miso flavor.
Recipe is from Vegan Soups and Stews for All Seasons (5th edition) by Nava Atlas, photo by Hannah Kaminsky © 2024 Amberwood Press, reprinted by permission. Find Nava on the web at TheVeganAtlas.com.
Butternut Squash Miso Soup (with soba noodles and spinach)
Ingredients
- 20- ounce package fresh diced butternut squash
- Olive oil
- 32- ounce carton vegetable broth or 4 cups water with 2 vegetable bouillon cubes
- 4 ounces soba buckwheat noodles, broken in half
- 1 teaspoon grated fresh or bottled ginger or more, to taste
- 5 ounces baby spinach
- 1 cup frozen green peas thawed
- 2 rounded tablespoons miso plus more, to taste
- 2 scallions green parts only, thinly sliced
- Fresh cilantro leaves as desired optional
- Freshly ground pepper to taste
Instructions
- Preheat the oven to 400º F.
- Arrange the diced squash in a parchment-lined roasting pan. Drizzle with a little olive oil and bake for 25 to 30 minutes, or until tender and touched with golden brown spots here and there. Stir every few minutes while in the oven. This step can be done ahead of time.
- Bring the broth to a simmer in a soup pot. Add the soba and ginger and cook until the noodles are al dente.
- Add the spinach, peas, and roasted squash. Cook just until the spinach is wilted, but still bright green, and everything is well heated through. If the ingredients are crowded, add 1 cup of water at a time, until the soup has the consistency you like.
- Dissolve the miso in about 1/3 cup warm water and stir into the soup. Taste, and if you’d like to add more, repeat the process with 1 tablespoon of miso at a time.
- Stir in the scallion and optional cilantro, season with pepper, and serve at once.