Miso Butternut Squash Soup

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recipe by Imma Eat That http://immaeatthat.com/

  • Time icon
    Total Time
    2hrs 5mins
  • Serves icon
  • Calories icon
based on 5 ratings

This tastes like Thanksgiving in a bowl. Note: It’s pretty much a rule that if you’re eating soup in fall you should be eating it with a grilled cheese.

Inspired by: http://immaeatthat.com/2015/10/28/miso-butternut-squash-soup-french-toast-grilled-cheese/

recipe updated Sep 28, 2020


  • Butternut squash icon
    Butternut squash
    2 (about 1.2 kg)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Onion icon
    ¾ cup (about 122.4 g)
  • Apple icon
    1 (about 150 g)
  • Fresh thyme icon
    Fresh thyme
    1 tbsp (about 2.4 g)
  • Unsalted butter icon
    Unsalted butter
    ¼ cup (about 57.6 g)
  • Fresh garlic icon
    Fresh garlic
    1 tbsp (about 8.55 g)
  • Salt icon
    ¼ tsp (about 1.5 g)
  • Black pepper icon
    Black pepper
    ½ tsp (about 1.07 g)
  • Miso paste icon
    Miso paste
    2 tbsp (about 36 g)
  • Chicken stock icon
    Chicken stock
    2 ½ cups (about 600 g)


  • kCook icon Wooden spoon
  • kCook icon Blender
  • kCook icon Large saucepan
  • kCook icon Medium roasting dish

Step preview

  1. Pre-heat oven - 200°C
  2. Add butternut squash and olive oil to a clean medium roasting dish
  3. Toss until coated
  4. Bake until soft - approx 40 min, 200°C
  5. Add olive oil to a clean large saucepan
  6. Heat - medium heat
  7. Add onion and apple to the large saucepan
  8. Cook until softened - approx 15 min, medium heat
  9. Transfer roasted vegetables to onion mixture
  10. Add fresh thyme, unsalted butter, fresh garlic, salt and black pepper to the onion mixture
  11. Stir
  12. Cook until fragrant - approx 1 min, medium heat
  13. Add miso paste and chicken stock to the onion mixture
  14. Simmer - approx 25 min, medium heat
  15. Blend until creamy
  16. Serve
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