delicious fall squash from the farmers market

Miso-Butternut Squash Soup

We all know and love the American classic butternut squash soup made with winter spices, cream, and maple syrup. But if you’re like us and embrace variety, we’ve got a new version to liven things up! 

We keep a tub of red miso in the fridge at all times. You may be wondering how you could possibly get through a whole tub of the stuff, but just trust us. Miso is a versatile ingredient that can add umami to a variety of dishes including soups, salad dressings, pan sauces, stir-fry, and marinades. Be aware that there are three main types of miso – white, yellow, and red. We opt for yellow or red because they tend to be more savory, whereas white is sweet.  

This recipe is inspired by the many miso-glazed squash recipes out there. Except we nixed the sugar in favor of buying our squash directly from the farmer to ensure the natural sweetness comes through. Red miso gives the soup a deep chestnut color rather than the standard pumpkin pie color of other butternut squash soups. 

2 medium-sized butternut or kabocha squash 
1/2 head garlic (unpeeled)
1/2 white or yellow onion
Splash of mirin or white wine (optional)
2 Tbs. red miso (trust us, go with yellow or red)
1/2 tsp. smoked or sweet paprika 
*3-cup pouch Brodo (we recommend Organic Chicken or Signature Hearth)
Olive oil
2-4 Tbs. grass-fed butter



  1. Slice squash in half and add them to the pan along with the unpeeled garlic. Loosely cover with aluminum foil and roast on 350 for 2 hours. Roast with the seeds, it keeps things moist and they’re easier to scoop post-roast. 
  2. Meanwhile, dice the onion and sauté in olive oil until translucent. Optional: deglaze with a splash of mirin or white wine.
  3. Cover with Brodo.
  4. Cut the top off the garlic cloves and squeeze the insides into the pot. Spoon the squash into the soup as well.
  5. Next, add the miso, paprika, and butter.
  6. Use an immersion blender to blend until smooth.
  7. Top with squash seeds, a sprinkle of paprika, yogurt, and/or croutons.
  8. Save any extra for leftovers!

*If your soup turns out too thick, you can always add more Brodo. If it turns out too thin, let it cook down a bit. That will also concentrate the flavors. Although we like it on the thin side because it’s easier to sip from a mug.


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