Miso–Butternut Squash Soup
This simple soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro & chili crisp.
Yield
4
Ingredients
2 Tbsp. raw sesame oil or vegetable oil
1 medium shallot, sliced
4 garlic cloves, finely chopped
1 1" piece ginger, peeled, finely chopped
¼ cup white miso
1 (2-lb.) butternut squash, peeled, halved, seeds removed, cut into 1" pieces
1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt
1 Tbsp. pure maple syrup (optional)
Juice of ½ lemon
Kosher salt
Cilantro leaves, chili crisp (such as Lao Gan Ma), salted roasted peanuts, and lemon wedges (for serving)
Instructions
Step 1
Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20–25 minutes.
Step 2
Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.)
Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
Step 3
Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Stir in lemon juice; taste and season with more salt if needed.
Step 4
Divide soup among bowls and top with cilantro, chili crisp, and peanuts. Serve with lemon wedges for squeezing over.
