Butternut Squash and Sweet Potato Soup with Miso

This rich, creamy soup is cozy and delicious, and easy to prepare in a slow cooker! Miso, ginger, and chili oil will warm you up from the inside out!

Course Soup

Cuisine American, Asian, Japanese

Keyword Butternut Squash Soup, Miso Soup, Slow Cooker

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 365kcal

Author Cara Harbstreet

Equipment

Slow Cooker or Crock Pot
measuring cups and spoons
cutting board and sharpened knife
vegetable peeler
Ladle
blender, immersion blender, or food processor

Ingredients

2 large sweet potatoes peeled and roughly chopped
1 medium butternut squash peeled, deseeded, and roughly chopped
1/2 white onion diced
1 tbsp sesame oil
3 cloves garlic minced
1 1/2 tbsp fresh ginger roughly chopped
3 cups low-sodium vegetable broth
3 tbsp miso paste divided
1 tsp red pepper flakes
1 pinch kosher salt
14 oz soft or silken tofu
Green onions, toasted sesame seeds, chili oil for garnish

Instructions

Prep the butternut squash and sweet potato by peeling and roughly chopping into cubes less than 1" wide. Try to chop into similar-sized pieces to ensure even cooking. Place in the bowl of your slow cooker.
Meanwhile, heat the sesame oil in a skillet over medium-high heat. Once the oil is heated, saute the diced onion for 2-3 minutes or until fragrant and translucent. Add the garlic and ginger and cook 1-2 minutes more or until the ginger softens. Remove from heat and add to the bowl of your slow cooker.
Pour in the vegetable broth and add half of the miso paste, red pepper flakes, and salt. Stir to combine, then cover and cook on LOW heat for 4 to 5 hours (or HIGH heat for 3-4 hours).
Towards the end of cooking, drain the block of soft tofu and chop into cubes. Remove the lid of the slow cooker and add the tofu and remaining miso paste.
Blend in batches or use an immersion blender to puree the soup to a smooth consistency. Add additional vegetable broth as needed if you want a thinner consistency.
To serve, ladle the soup into bowls and garnish with a drizzle of chili oil, sliced green onions, and toasted sesame seeds. Serve immediately and enjoy!

Notes

Store leftovers in the refrigerator for up to five days. Reheat in the microwave in short bursts, stirring to ensure even reheating, or on the stovetop over low heat.

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