This easy, tasty roasted butternut squash miso soup is embellished with hearty soba (buckwheat noodles) and baby spinach. Once you’ve baked the butternut squash, this simple and pretty miso soup comes together quickly.
Save a bit of time and effort by using pre-diced butternut squash, which is easy to find in the produce section of well-stocked supermarkets throughout fall and winter.
If you want to start with whole butternut squash rather than the pre-diced kind, by all means! See How to Cut Winter Squash Easily for tips.
More about miso: A staple in Asian cuisines, especially those of Japan and China, miso is fermented soybean paste, and a powerhouse of concentrated flavor and nutrients. See our Guide to Miso for more.
About soba, aka buckwheat noodles: These noodles are one of the most relished of the traditional foods of Japan. Though soba, or buckwheat noodles are dark and robust, they have a smoother texture than most whole-grain pastas.
Thin and spaghetti-shaped, the buckwheat flour content in the noodles varies, from as much as 80 percent to as little as 20 percent. The packages state the proportion
What to serve with Butternut Squash Miso Soup
- This is a perfect first course followed by Sesame-Ginger Tofu and Edamame Salad or Ridiculously Easy Tofu Teriyaki.
- Or, it’s a great soup to serve side-by-side soup with vegetable sushi (homemade or prepared), or explore other nori recipes that aren’t sushi.
Recipe is from Vegan Soups and Stews for All Seasons by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.
Explore more …
- Soba Noodles with Tofu, Tomatoes, and Basil
- Stir-Fried Soba Noodles with Corn and Cabbage
- Stir-Fried Soba Noodles with Tofu and Green Vegetables
- Sesame Soba Noodles with Leafy Greens
- Peanut Satay Soba Noodles with Cucumber
Roasted Butternut Squash Miso Soup with Soba Noodles
Roasted butternut squash miso soup is embellished with hearty soba (buckwheat noodles) and baby spinach. Once you’ve baked the butternut squash, this simple and pretty miso soup comes together quickly.
Ingredients
- 20-ounce package fresh diced butternut squash
- Olive oil
- 32-ounce carton vegetable broth or 4 cups water with 2 vegetable bouillon cubes
- 4 ounces soba (buckwheat noodles), broken in half
- 1 teaspoon grated fresh or bottled ginger, or more, to taste
- 5 ounces baby spinach
- 1 cup frozen green peas, thawed
- 2 rounded tablespoons miso, or more, to taste
- Freshly ground pepper to taste
- 2 scallions, green parts only, thinly sliced
- Fresh cilantro leaves, optional
Instructions
- Preheat the oven to 400º F. Arrange the diced squash in a parchment-lined roasting pan. Drizzle with a little olive oil and bake for 25 to 30 minutes, or until tender and touched with golden brown spots here and there. Stir every few minutes while in the oven. This step can be done ahead of time.
- Bring the broth to a simmer in a soup pot. Add the soba and ginger and cook until the noodles are al dente, according to package directions.
- Add the spinach, peas, and roasted squash. Cook just until the spinach is wilted, but still bright green, and everything is well heated through. If the ingredients are crowded, add 1 cup of water at a time, until the soup has the consistency you like.
- Dissolve the miso in about 1/3 cup warm water and stir into the soup. Taste, and if you’d like to add more, repeat the process with 1 tablespoon of miso at a time.
- Season with pepper and serve at once. Garnish each serving with a little scallion and option- al cilantro.
See lots more irresistible vegan soups & stews.
Leave a Reply