Miso Butternut Squash and Sweet Potato Soup
This rich, creamy soup is cozy and delicious, and easy to prepare in a slow cooker! It is a spin on a traditional blended soup using a base of sweet potatoes and butternut squash. Miso, ginger, and chili oil will warm you up from the inside out!
- 2 large sweet potatoes peeled and roughly chopped
- 1 medium butternut squash peeled, deseeded, and roughly chopped
- 1/2 white onion diced
- 1 tbsp sesame oil
- 3 cloves garlic minced
- 1 1/2 tbsp fresh ginger roughly chopped
- 3 cups low-sodium vegetable broth
- 3 tbsp miso paste divided
- 1 tsp red pepper flakes
- 1 pinch kosher salt
- 14 oz soft or silken tofu
- Green onions, toasted sesame seeds, chili oil for garnish
- Prep the butternut squash and sweet potato by peeling and roughly chopping into cubes less than 1" wide. Try to chop into similar-sized pieces to ensure even cooking. Place in the bowl of your slow cooker.
- Meanwhile, heat the sesame oil in a skillet over medium-high heat. Once the oil is heated, saute the diced onion for 2-3 minutes or until fragrant and translucent. Add the garlic and ginger and cook 1-2 minutes more or until the ginger softens. Remove from heat and add to the bowl of your slow cooker.
- Pour in the vegetable broth and add half of the miso paste, red pepper flakes, and salt. Stir to combine, then cover and cook on LOW heat for 4 to 5 hours (or HIGH heat for 3-4 hours).
- Towards the end of cooking, drain the block of soft tofu and chop into cubes. Remove the lid of the slow cooker and add the tofu and remaining miso paste.
- Blend in batches or use an immersion blender to puree the soup to a smooth consistency. Add additional vegetable broth as needed if you want a thinner consistency.
- To serve, ladle the soup into bowls and garnish with a drizzle of chili oil, sliced green onions, and toasted sesame seeds. Serve immediately or store leftovers in the refrigerator for up to five days.
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Saturated fat 1g
Polyunsaturated fat 4g
Monounsaturated fat 2g