Coconut Miso Butternut Squash Soup

Coconut Miso Butternut Squash Soup
Yield: 1

Coconut Miso Butternut Squash Soup

Coconut Miso Butternut Squash Soup recipe

No, there's no Noreaster in our midst, but we're weather wimps in California, so El Nio has us trembling in our mocassins. That means we can't, and won't, stop with soup. And there's more soup. This winter, the Hollywood Farmers Market has provided us with some incredible squash, so we've been making a variety of creamless soups, but our favorite has been this Coconut Miso Butternut Squash Soup — a little exotic, a lot comforting, and super easy to make.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes


  • 3 pounds butternut squash halved and seeded
  • 3 tablespoons extra virgin coconut oil or olive oil, divided plus more for drizzling squash
  • kosher salt and Freshly ground black pepper
  • 3 tablespoons light yellow miso
  • 1 cup cooked quinoa for garnish
  • 1/2 yellow onion roughly chopped
  • 4 garlic cloves roughly chopped
  • 1 inch piece fresh ginger peeled and grated
  • 1 tablespoon white balsamic vinegar
  • 2 dried chile de arbol
  • 4 cups low-sodium vegetable broth, chicken broth, or water
  • 1 cup coconut milk plus more for garnish
  • red pepper flakes for garnish
  • sliced radishes for garnish


    1. Preheat the oven to 400°F and place the rack in the center. Drizzle the squash with oil and season with salt and pepper on a rimmed baking sheet. Roast the squash for 30 minutes, or until it is knife tender. Remove the squash from the oven and allow to cool until you can handle it, then scoop the flesh from the skin with a spoon. While the squash is cooking, dissolve the miso in 2 cups of water and set aside.
    2. You can eat the quinoa as is, or you can make it crunchy by doing the following: 1 tablespoon of the oil should be heated in a large nonstick or cast iron pan over medium-high heat. When the oil begins to shimmer, add the quinoa and spread it evenly across the bottom of the pan. Cook, stirring frequently, until golden brown (about 15 minutes). Remove the quinoa from the heat when it has turned golden brown, and set it aside to cool in the pan.
    3. In a large, heavy-bottomed pot, melt the remaining coconut oil over medium heat. Cook for about 10 minutes, or until the onions are soft and beginning to brown. Cook for two minutes, just long enough to release the flavor of the ginger and garlic. Add the vinegar and deglaze the pan by scraping up any browned bits from the bottom.
    4. Stir in the squash and dried chiles to coat. Then add the miso, broth, and coconut milk that has been dissolved. Allow the mixture to simmer for 10 to 15 minutes over medium-low heat to allow the flavors to develop. Remove from the heat, discard the chiles, and fill a blender or food processor halfway with the mixture (be careful, it will be very hot!) and blend until smooth. Taste and adjust the flavoring to your liking. Serve the soup with crunchy quinoa radishes, red pepper flakes, and a drizzle of coconut milk on top.

Nutrition Information



Serving Size


Amount Per ServingCalories 505Total Fat 28gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 6gCholesterol 1mgSodium 965mgCarbohydrates 62gFiber 14gSugar 13gProtein 10g

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