Kabocha Squash Soup with Miso and Maple
Prep time
Cook time
Total time
This vegan-friendly winter squash soup is so thick and creamy you won't believe it's dairy-free.
Serves: 4
  • 4 cups diced kabocha squash, cut into 1” cubes
  • 3 tbsp olive oil, divided
  • 1 tsp kosher salt
  • ½ tsp fresh ground black pepper
  • ½ cup diced red onion
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 6 cups water or chicken stock (or more, if you prefer a thinner soup)
  • 2 tbsp white miso paste
  • 2 tbsp maple syrup
  • 1 tbsp fresh lime juice
  • 1 tbsp gochujang paste (optional)
  • Thinly sliced green onion, for garnish
  1. Preheat oven to 450F. Line a large baking sheet with aluminum foil.
  2. In a large mixing bowl, toss the squash cubes with 2 tbsp olive oil. Season with salt and pepper, and toss until the squash is well coated with oil. Tumble onto the prepared baking sheet and roast in preheated oven for about 30 minutes or until tender.
  3. Meanwhile, in a large heavy-bottomed pot set over medium-high heat, saute the onion in the remaining 1 tbsp olive oil until soft and translucent, about 5 minutes. Add the garlic and ginger, and continue sauteeing until soft, about 2-3 minutes.
  4. Stir in the chicken stock, miso, maple syrup, lime juice and gochujang, if using. Bring the mixture to a simmer, then add the roasted squash and simmer for 15 minutes to allow the flavours to blend together.
  5. Using an immersion blender, puree the soup until smooth. Serve immediately with a sprinkling of green onion.
Gochujang, the savoury hot pepper paste that's ubiquitous in Korean cuisine, is what gives this soup its sweet-and-spicy kick.
If you don't have access to a Korean market, try a large Asian supermarket like T&T or order online. You can still make this soup without it, but I really do suggest you get some.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/miso-happy-kabocha-squash-soup-with-miso-and-maple/