Name: Butternut Squash and Sweet Potato Soup with Miso
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Ingredients: 2 large sweet potatoes, peeled and roughly chopped; 1 medium butternut squash, peeled, deseeded, and roughly chopped; 1/2 medium white onion, diced; 1 tbsp sesame oil; 3 cloves garlic, minced; 1 1/2 tbsp fresh ginger, roughly chopped; 3 cups low-sodium vegetable broth; 3 tbsp miso paste, divided; 1 tsp red pepper flakes; 1 pinch kosher salt; 14 oz soft or silken tofu; Green onions, for garnish; Toasted sesame seeds, for garnish; Chili oil, for garnish

Why You’ll Love This Dish

There’s something undeniably comforting about a bowl of soup, especially when it’s packed with wholesome ingredients like butternut squash and sweet potatoes. This Butternut Squash and Sweet Potato Soup with Miso is not just another soup; it’s a creamy, flavorful experience that warms your soul on chilly days. Personally, every time I make this dish, it fills my kitchen with an inviting aroma that sets the tone for a cozy evening.

What makes this recipe special is its versatility and health benefits. Rich in vitamins A and C, this soup is not only delicious but also a great addition to your wellness routine. It’s a fantastic option for a weeknight dinner, especially when you want something nutritious yet effortless, thanks to the slow cooker method.

The Cooking Process Explained

Making this soup is a straightforward process that can easily fit into your busy schedule. The star ingredients—sweet potatoes and butternut squash—combine to create a smooth, creamy texture, while the addition of miso paste adds depth and umami character to the flavor. You’ll be blending a delightful mix of sweetness and savoriness, turning simple components into a delightful bowl of nourishment.

Ingredients

To whip up this delicious soup, you will need the following ingredients:

2 large sweet potatoes, peeled and roughly chopped
1 medium butternut squash, peeled, deseeded, and roughly chopped
1/2 white onion, diced
1 tbsp sesame oil
3 cloves garlic, minced
1 1/2 tbsp fresh ginger, roughly chopped
3 cups low-sodium vegetable broth
3 tbsp miso paste, divided
1 tsp red pepper flakes
1 pinch kosher salt
14 oz soft or silken tofu
Green onions, for garnish
Toasted sesame seeds, for garnish
Chili oil, for garnish

This simple list of ingredients can be modified slightly based on what you have on hand or your dietary preferences, making it approachable for various tastes.

Step-by-step Instructions

Start by prepping the butternut squash and sweet potato. Peel and chop them into cubes that are less than 1 inch in size. Once ready, place the chunks in the bowl of your slow cooker.
In a skillet over medium-high heat, add the sesame oil. Once hot, sauté the diced onion for about 2 to 3 minutes, or until it’s fragrant and translucent.
Stir in the minced garlic and chopped ginger, cooking for an additional 1 to 2 minutes until the ginger softens and releases its aroma.
Transfer this sautéed mixture to the slow cooker.
Next, pour in the vegetable broth and add half of the miso paste, along with the red pepper flakes and a pinch of salt. Give everything a good stir to combine.
Cover the slow cooker and cook on LOW for 4 to 5 hours, or HIGH for 3 to 4 hours.
As the cooking time nears its end, drain the soft tofu and chop it into cubes.
Remove the lid of the slow cooker, add the tofu and the remaining miso paste. Use either an immersion blender or a countertop blender (in batches) to puree the soup until it’s smooth. If you prefer a thinner consistency, you can always add more vegetable broth.
Serve the soup warm in bowls, garnished with a drizzle of chili oil, sliced green onions, and toasted sesame seeds.

Best Ways to Enjoy It

This soup is wonderfully hearty on its own, but you can elevate the meal with a crusty loaf of bread for dipping or a light salad on the side to balance the richness. It can also be served as a starter for dinner parties or family gatherings, impressively showcasing your culinary skills without too much effort.

Storage and Reheating Tips

To keep this soup fresh, store leftovers in an airtight container in the refrigerator for up to four days. If you’d like to enjoy it later, you can freeze portions for up to three months. To reheat, simply warm it on the stovetop over low heat or in the microwave until heated through. Always ensure it’s hot enough before serving for the best taste and safety.

Helpful Cooking Tips

For a creamier texture, you can blend the soup longer to aerate it. Additionally, feel free to adjust the spice level by modifying the amount of red pepper flakes to suit your taste. If you’re short on time, you can always prep the ingredients ahead of time and store them in the fridge until you’re ready to cook.

Creative Twists

Feel free to put your own spin on this recipe! You could experiment with different types of squash or add in extra vegetables like carrots or spinach for added nutrients. If you’re looking for a protein boost, consider adding cooked lentils or chickpeas.

Common Questions

What is the prep time for this soup?
The prep time is approximately 15 to 20 minutes, especially if you have all your ingredients ready to go.

Can I substitute the tofu?
Absolutely! If you prefer a different protein, shredded chicken or white beans work great as alternatives.

Is this soup suitable for freezing?
Yes, this soup freezes well! Just ensure it cools completely before transferring to containers.

How long can I keep leftovers?
Stored in the fridge, leftovers are good for about four days.

Conclusion

This Butternut Squash and Sweet Potato Soup with Miso is the perfect addition to your recipe rotation, offering comfort and nourishment in every bowl. For extra inspiration and different variations of this satisfying dish, check out this Savory Slow Cooker Butternut Squash and Sweet Potato Soup.