Hello autumn! This is one of my favorite fall/winter/spring soups, Miso Butternut Squash Soup! This colorful soup is just so easy to prepare and is loaded with all good things (vitamins A, E & C, fiber, magnesium, and potassium). It's hearty, filling, and healthy!

A blue bowl of miso butternut squash soup topped with pumpkin seeds and creme fraiche on top of a wooden board.

Cozy up with this beautiful Miso Butternut Squash Soup! It's so flavorful and easy to make, and perfect for the chilly days ahead. Butternut squash tastes sweet when cooked and this soup is no exception. You can top this soup with your favorite herbs and toasted pumpkin seeds.

half a butternut squash and cubed butternut squash on a wooden cutting board

I always cube the butternut squash myself. But if you're skittish, I highly recommend buying the squash already peeled and cubed (Trader Joe's, Whole Foods) so you don't end up losing a finger trying to slice it open!

a plastic container of organic white miso paste

What is Miso Paste?

Miso Paste is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. [credit: Wikipedia]

How to make Miso Butternut Squash Soup:

In a large stock pot, heat oil over medium-high heat. Add onion and garlic and stir until fragrant, about 3 minutes. Add in the squash and cook another 5 minutes. Stir in the chicken broth, miso paste, and herbs. Bring to a boil and cook until squash is tender, about 20 minutes.
Turn off the heat and puree using either an immersion blender or standard blender. Blend until smooth and creamy. Season with salt and pepper. Add toppings when ready to serve.
To make the toasted pumpkin seeds: Preheat oven to 325 degrees. Add raw pumpkin seeds to a sheet pan in a single layer, do not overlap. Spray pumpkin seeds with canola cooking spray and sprinkle with salt and pepper. Cook in oven for 15 to 20 minutes, making sure to check them and toss the seeds periodically so they don’t burn!
Top the soup with toasted pumpkin seeds, some herbs, and a drizzle of crème fraîche if desired.

TIPS & TRICKS:

I always cube the butternut squash myself. But if you're skittish, I highly recommend buying the squash already peeled and cubed so you don't end up losing a finger trying to slice it open!
You can usually find miso paste in the Asian section of your grocery store or at your local Asian market. Or, you can buy it here on Amazon.
I used my immersion blender to puree the soup, but you can always use your blender. Working in batches blend in your blender, but put a towel over the lid so the liquid doesn't explode all over the place!
When pumpkin seeds start making a popping sound in the oven they are starting to toast. Watch carefully at this point and toss periodically.

WANT MORE?

If you like this recipe, you’re going to love my Asian-Spiced Pork Chili with Butternut Squash.

A large blue stock pot of pork chili with colorful beans with a ladle inserted.

Update Notes: This post was originally published on February 3, 2016, but was republished with slight text changes and additions, like step-by-step instructions and tips in November 2019.