Butternut Squash Miso Soup (with soba noodles and spinach)
Once you’ve baked the squash, this simple and pretty Japanese-inspired soup comes together quickly. Save a bit of time and effort by using pre-diced butternut squash, which is easy to find in the produce section of well-stocked supermarkets throughout fall and winter
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.
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