Butternut Squash Miso Soup

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Butternut Sqaush Miso Soup

While butternut squash is still in season, try out this umami, nutrient-packed recipe to satisfy both your digestive and immune system
Course Main Course
Keyword Butternut Squash, Miso, Plantbased, Soup, Tasty, Vegan
Prep Time 5 minutes
Cook Time 1 hour
Cost $6.25

Equipment

  • Large Soup Pot
  • Immersion Blender or Regular Blender

Ingredients

  • 1 Medium Sized Whole Butternut Squash (Cut Into Small Pieces) This nutrient-dense, seasonal wonder will thicken the soup and be a great addition of vitamins, minerals, and fiber
  • 1 Medium Sized Diced Yellow Onion A great addition for flavor and prebiotic goodness
  • 5 Diced Garlic Cloves Also a great prebiotic to support gut health and a flavor power house
  • 4 Celery Stalks Adds flavor to the soup while contributing it's fiber for your health
  • 1 Cup Diced Green Onion Adds oniony flavor along with aromatic appeal
  • 1 lb Potatoes (Cut Into Small Pieces) Great source of calories, nutrients, and it will help thicken the soup. You can use any kind, but i would suggest potato medley, red potatoes, or purple potatoes over russet or gold due to nutrient-density
  • 1 Handful Maiitake Mushrooms Good source of vitamin D and helps regulate blood sugar levels. This ingredient is harder to find, so if you can't obtain it, do not worry about it
  • 4 Tbsp Miso Paste Adds that umami flavor, and it is a healthier source of sodium than table salt or sea salt due to the probiotic activity from the fermentation process that creates it
  • 1 Tbsp Nutritional Yeast Another layer of flavor and is a great source of B vitamins, including vitamin B12
  • Herbs and Spices All add flavor and their own, unique, nutritional, and holistic benefit
  • 1 Tbsp Cracked or Ground Black Pepper
  • 1 Tbsp Turmeric
  • 2 Tbsp Garlic Powder
  • 2 Tbsp Red Chili Flakes
  • 1 tsp Ground Cinnamon
  • 1 tsp Nutmeg
  • 2 tsp Paprika
  • 1 Tbsp Dried Oregano
  • 5 Leafs Fresh Basil or 1 Tbsp of Dried Basil

Instructions

  • Begin by sauteing the diced garlic, diced yellow onion, cut butternut squash, and maiitake mushrooms on medium to high heat with just enough water (1 cup) added to the bottom of the pot so that the ingredients do not stick to it.
  • While sauteing add :black-pepper, red chili-flakes, and 1 Tbsp of miso paste, and saute until everything is incorporated and the butternut squash starts to turn a little soft. (As the water evaporates from the bottom of the pot, add little amounts of water while sauteeing to keep the bottom of the pot stick free).
  • Add the cut potatoes and celery to the pot then add water until all ingredients start to float in the water (~2 inches above the level of where the food lays in the pot).
  • Add turmeric, garlic powder, ground cinnamon, nutmeg, oregano, paprika, and basil. Stir the mixture until the spices are incorporated.
  • Let the soup boil until the potatoes soften then add the green onions, nutritional yeast, and remaining 3 Tbsp of miso paste.
  • Blend the soup (preferably with an immersion blender because of convenience, but a regular blender will do) and use an extra couple small basil leaves as garnish.
  • Serve and Enjoy:)