Having a real miso soup magic moment right now. Savory and full of rich, round, umami flavor with natural sweetness from the squash… Thick and creamy but with no actual cream (unless you forget to save coconut milk for the drizzle on top and go in with heavy cream, like I did) …. It’s basically the best soup ever. And it eats like a meal thanks to loads of cauliflower and squash. Joey and I had some fried chicken wings on the side the other night because we are in quarantine and I am gluttonous. But, a side of wings is not required. This Miso Squash and Cauliflower Soup is more than enough to make all your dinner dreams come true.
Usually, I am a chicken stock, chicken bouillon, heavy cream kind of girl when it comes to soup – they’re my staples. However, miso has such a strong, full flavor, there is no need for the extra oomph of bouillon. I did use chicken stock but you could definitely go with water if you don’t have any stock on hand. Swapping coconut milk for heavy cream was ideal since the flavor blends so well with butternut squash. Oh, and the cauliflower adds great body and yummy earthy flavor to the mix. I’m telling you… magic.
The prep is super simple – chop up your veggies, sauté some onion, add everything to the pot, and simmer until tender. Season it with cayenne and brown sugar for an extra special level of flavor. Then, blend it up. The very best tool for this is an immersion blender. But, if you don’t have one, a regular blender will do.
Ladle this superstar into some bowls and make a pretty swirl on top with a little coconut milk (or heavy cream) and a drizzle of maple syrup. #Fancy
If you’re a miso fiend like me, try this Peanut Butter Miso Ice Cream sometime!
*This post contains an Amazon Affiliate link to my favorite immersion blender, from which I may earn income!Print
Miso Squash and Cauliflower Soup
Butternut squash and cauliflower blended together with rich, robust miso and creamy coconut milk. This soup is easy to make and packed with earthy umami flavor!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian American
- Diet: Gluten Free
- 2 TBS extra virgin olive oil
- 1/2 an onion, chopped
- 3 cloves of garlic, chopped
- 3 C cauliflower florets (about 1/2 a head of cauliflower)
- 4 C cubed butternut squash (about 1/2 a butternut squash)
- cayenne pepper, to taste
- 4 C chicken stock
- 1 can coconut milk, reserve some to drizzle on top if desired
- 2 TBS miso paste
- 2 big pinches of brown sugar
- Maple syrup, for drizzling on top if desired
- Heat olive oil in a large pot over medium heat. Add the onion, season with salt, and cook, stirring occasionally, until soft.
- Add the garlic, cauliflower, and squash to the pot and season with a pinch or two of cayenne pepper.
- Add the stock, coconut milk, miso, and brown sugar. Increase the heat to high and bring to a boil while you stir to dissolve the miso paste. Reduce the heat and simmer until vegetables are tender, 15-20 minutes. You should be able to easily stick a fork into the squash and cauliflower.
- Blend the soup using an immersion blender or a standard blender. Taste and adjust seasoning with more salt, cayenne, or brown sugar if needed.
- Spoon the soup into bowls and drizzle with reserved coconut milk and maple syrup, if desired.
You can substitute water for stock if you prefer.
You can substitute heavy cream for coconut milk if you prefer.
Keywords: Butternut squash miso soup, cauliflower miso soup