Description
A cozy and nourishing soup made with butternut squash, sweet potatoes, and miso, perfect for cold days and festive gatherings.
Ingredients
Scale
- 1 medium butternut squash
- 2 medium sweet potatoes
- 1 medium onion
- 2 cloves of garlic
- 4 cups vegetable broth
- 3 tablespoons white miso paste
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Peel and chop the butternut squash and sweet potatoes into chunks. Dice the onion and mince the garlic.
- Heat 2 tablespoons of olive oil over medium heat in a large pot and add the diced onion. Sauté for about 5 minutes until translucent, then add the minced garlic and cook for an additional minute until fragrant.
- Add the butternut squash and sweet potato chunks to the pot, stirring to coat them in the onion-garlic mixture. Cook for about 5 minutes.
- Pour in the vegetable broth and bring to a simmer. Let it gently bubble for about 15 minutes, or until the vegetables are tender.
- Remove from heat and blend the soup until smooth using an immersion blender.
- Return the soup to low heat. Whisk the miso paste with a ladle of hot soup to dissolve and stir it back into the pot.
- Taste and adjust seasoning with salt and pepper as needed.
Notes
Store leftovers in an airtight container in the fridge for up to five days. This soup also freezes beautifully for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: soup, vegetarian, butternut squash, sweet potato, miso, cozy, comfort food