Name: Miso–Butternut Squash Soup
Cook time: 35 minutes
Total time: 55 minutes
Yield: 4–6 servings
Ingredients: 2 Tbsp. raw sesame oil or vegetable oil; 1 medium shallot, sliced; 4 garlic cloves, finely chopped; 1 1" piece ginger, peeled, finely chopped; ¼ cup white miso; 1 (2-lb.) butternut squash, peeled, halved, seeds removed, cut into 1" pieces; 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; 1 Tbsp. pure maple syrup (optional); Juice of ½ lemon; Kosher salt; Cilantro leaves, chili crisp (such as Lao Gan Ma), salted roasted peanuts, and lemon wedges (for serving)

Miso butternut soup in a bowl with chili crisp drizzle.

Joseph De Leo

This simple soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro, and chili crisp. This cozy vegetarian weeknight dinner starts out as the same butternut squash purée used in Cod With Miso–Butternut Squash Sauce, so if you’d like to make both recipes, simply double the purée.

Recipe information

Total Time
55 minutes
Yield
4–6 servings

Ingredients

Squash Purée

2 Tbsp. raw sesame oil or vegetable oil

1 medium shallot, sliced

4 garlic cloves, finely chopped

1 1" piece ginger, peeled, finely chopped

¼ cup white miso

1 (2-lb.) butternut squash, peeled, halved, seeds removed, cut into 1" pieces

1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt

1 Tbsp. pure maple syrup (optional)

Soup and Assembly

Juice of ½ lemon

Kosher salt

Cilantro leaves, chili crisp (such as Lao Gan Ma), salted roasted peanuts, and lemon wedges (for serving)

Preparation

Squash Purée
Step 1
Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20–25 minutes.
Step 2
Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.)
Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
Soup and assembly
Step 3
Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Stir in lemon juice; taste and season with more salt if needed.
Step 4
Divide soup among bowls and top with cilantro, chili crisp, and peanuts. Serve with lemon wedges for squeezing over.