Go Back

Butternut Squash and Sweet Potato Soup with Miso

This creamy soup combines butternut squash and sweet potatoes with miso for a warm, nourishing bowl perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Healthy, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. 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.
  2. 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.
  3. Stir in the minced garlic and chopped ginger, cooking for an additional 1 to 2 minutes until the ginger softens and releases its aroma.
  4. Transfer this sautéed mixture to the slow cooker.
Cooking
  1. 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.
  2. Cover the slow cooker and cook on LOW for 4 to 5 hours, or HIGH for 3 to 4 hours.
  3. As the cooking time nears its end, drain the soft tofu and chop it into cubes.
  4. 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.
Serving
  1. Serve the soup warm in bowls, garnished with a drizzle of chili oil, sliced green onions, and toasted sesame seeds.

Notes

Store leftovers in an airtight container in the refrigerator for up to four days. Freeze portions for up to three months. Reheat on the stovetop over low heat or in the microwave until heated through.