Miso-Butternut Squash Soup
Once you’ve got the squash baked, this Japanese-style soup comes together quickly, and is as pleasing to the eye as it is to the palate. Use chopsticks for “slurping” the noodles. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Melisser Elliot of The Urban Housewife.
- 1 small butternut squash, about 1 pound
- 3 cups water
- 4 ounces soba (buckwheat noodles), broken in half
- 1 teaspoon grated fresh ginger, or more, to taste
- 2 vegetable bouillon cubes
- 5 to 6 ounces fresh baby spinach, stemmed and rinsed
- 1 cup frozen green peas, thawed
- 2 to 3 tablespoons miso
- Freshly ground pepper to taste
Place the squash in a microwave-safe container. Microwave for 8 minutes, or until it can be easily pierced with a knife but is still firm. Or, if you are using the oven for baking other foods, you can bake the squash in the oven. Cut it in half, wrap in foil, and bake at 375 or 400 degrees F. for 30 to 45 minutes, or until tender. Either way, this step can be done ahead of time. Let the squash cool until it can be easily handled. Split it in half, remove the seeds and fibers, and scoop the flesh away from the skin. Cut into large dice and set aside until needed.
Bring the water to a simmer in a soup pot. Add the soba and cook until the noodles are al dente.
Add the ginger, bouillon cubes, spinach, peas, and diced squash. Cook just until the spinach is wilted but still bright green and everything is well heated through.
Dissolve the miso in 1/3 cup warm water and stir into the soup, then taste. If you’d like to add more miso, dissolve a small amount in a little warm water before adding. Season with pepper and serve at once.
- Warm yourself up with more fall harvest soup recipes.
- Explore other delicious vegan soup recipes here at Soulful Soups.