Miso–Butternut Squash Soup


Miso–Butternut Squash Soup


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
  • 1⁄4 cup white miso
  • 1 (2-lb.) butternut squash, peeled, halved, seeds removed, cut into 1" pieces
  • 1 Tbsp. plus 11⁄2 tsp. Diamond Crystal or 23⁄4 tsp. Morton kosher salt
  • 1 Tbsp. pure maple syrup (optional)

Soup and Assembly

  • Juice of 1⁄2 lemon
  • Kosher salt
  • Cilantro leaves, chili crisp (such as Lao Gan Ma), salted roasted peanuts, and lemon wedges (for serving)


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