Butternut Squash & Miso Soup

I love making soup.  99% of the soups I create are truly delicious and they are normally easy and stress free.  Lucky me!

Butternut Squash & Miso Soup

Butternut Squash & Miso Soup


  • 3 butternut squash, seeded, peeled, and cubed
  • 1 onion, chopped
  • ~2 tablespoons turmeric
  • ~2 tablespoons fresh ginger, grated
  • ~3 tablespoons miso paste, dissolved in a cup of hot water
  • swiss chard, stems and leaves both chopped and separated
  • tofu, sliced into thin rectangles
  • Braggs amino acids
  • 3-4 cups water or broth
  • frozen edamame
  • olive oil


  1. First marinate the tofu in a bit of Braggs Amino Acids (you can use Tamari instead) and set aside.
  2. Heat about 3 tablespoons of olive oil over low heat in a large saucepan and add the turmeric and ginger. Sauté long enough to infuse the oil with the seasoning, 1-2 minutes. Add the onion, squash, and chard stems; sauté for a good thirty minutes. Then add the miso paste and continue to cook until squash is just tender.
  3. Blend the squash mixture in batches adding water as needed. I used about 3 cups of water total. The soup should be thick and creamy. You can use broth instead of water if desired.
  4. Place the blended soup in a large pot and add the chard leaves; simmer on low heat.
  5. Bake the tofu in a 400° oven until the pieces are firm and crispy, about 30 minutes.
  6. Cook frozen edamame according to package.
  7. Serve soup in bowls topped with the edamame and tofu.




Beautiful Color!


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