Loading...Description
This kabocha squash soup pairs the delicious flavors of miso soup into one delicious, plant-based, gluten-free soup you can whip up in under 20 minutes with only 7 ingredients.
Ingredients
Scale
Kabocha Squash Soup:
- 1 small kabocha squash (about 2 pounds whole, or 4 cups cooked, chopped)
- 1 cup vegetable broth
- 1 cup plant-based milk, plain, unsweetened (i.e., oat, almond, or soy)
- 1 ½ tablespoon white miso
- 1 (1/2-inch) piece fresh ginger, peeled
Toppings:
Instructions
- Slice kabocha squash into large pieces (unpeeled), scoop out seeds, and place in a microwave safe dish. Cover with 1/2 cup water and place in the microwave*. Cook for 10 minutes (or until tender).
- Allow to cool slightly, then scoop out the tender flesh from the peel with a spoon.
- Place squash flesh in the container of a blender. Add vegetable broth, plant-based milk, miso, and ginger and process until smooth (about 2 minutes)
- Add the soup to a medium pot and heat until bubbling (about 5 minutes).
- Divide soup among 4 small bowls (about 1 1/4 cups per serving) and top with 1/4 cup tofu, 1 tablespoon green onions, and a drizzle of chili oil (optional). Serve immediately.
Notes
*Instead of microwaving squash, you can also roast it by placing pieces in a baking dish with a small amount of water and baking at 350 F for about 35 minutes until tender. You can steam it in a large pot covered with water and a lid for about 25 minutes until tender.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: Asian, American
Nutrition
- Serving Size: 1 serving
- Calories: 156
- Sugar: 6 g
- Sodium: 453 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 12 g