Recipes, Savoury

Butternut Squash Miso Soup

Butternut Squash Miso Soup
Sunday, 22nd October 2017

Yes, I am aware of the large numbers of butternut squash soup recipes on the Instagram & Facebook newsfeeds, but it’s to be expected. It’s almost Halloween.

This year I decided to stop being a party pooper and join the throngs of pumpkin soup cooking foodies. Since I’m not the biggest butternut squash fan, I had to rely on a trick to make this soup worthy of a Flagrant Delice post:  I added miso, the magical Japanese paste.

Supa crema de dovleac cu miso

Miso is made of fermented soybean and rice with salt. It’s a staple of the Japanese cuisine and it’s full of probiotics that are really good for you. It has a very hard to define flavor but very similar to a lot of things. I asked my friends to describe it and I got different answers: anchovies, salted butter, blue cheese. I believe ultra-umami is a good start to start describing it’s taste.


Besides miso, I also added some toppings to the soup, like sauteed mushrooms, roasted sesame, cili flakes, chives .



1,5 kilograme de dovleac taiat marunt
2 cepe mari, preferabil de apa
30 grame de unt
4 catei de usturoi
o bucata de 5 cm de ghimbir
4-5 linguri de miso
Sare, piper


Dice the onions and cook them in the butter over medium heat in a large pot for a minute or two. Add the garlic and the pieces of squash. Stir. After 2 minutes drown everything with a liter of boiling water and cook with the lid on for 25 minutes.

When the squash is soft and mushy turn of the heat and puree with a blender. Add the grated ginger and if needed more boiling water until reaching the desired consistency of a cream soup.

Dilute the miso in a bit of soup and add it to the pot. Taste and season to your liking. 

Serve with the toppings of your choice!



I strongly recommend you chose the sautéed mushrooms and the roasted sesame.

The mushrooms are quite simple to make if you slice them thinly. Add a bit of butter in a pan and fry them, taking care not to add to many once at a time as they will steam instead of fry.

The sesame seeds can be roasted in a dry pan on low heat for 3-4 minutes. To enhance it’s flavor, just crush it in a mortar or between two spoons.


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