Butternut Squash Soup

Butternut Miso Soup

Friday recipes are back!!

Today in korKitchen we were inspired by a rainy fall day in Texas. This soup has a deep savory flavor with sweetness from local butternut squash. You will put this recipe on repeat, I promise:


  • 2 tbsp coconut oil
  • 1 yellow onion, chopped
  • 4 cloves of garlic, minced
  • 5 cups peeled & cubed butternut squash
  • 1 tsp kosher salt
  • freshly ground black pepper to taste
  • 64 oz vegetable stock {2 boxes}
  • 3 tbsp organic yellow miso
  • 1 bunch bok choy, cleaned & roughly chopped

How to

1. Heat the coconut oil over medium-high heat in a heavy-based soup pot

2. Add the onion and garlic. Stir well and cook until lightly browned

3. Now add the butternut squash, salt, pepper and vegetable stock. Bring to a boil and reduce to a simmer. Cook the soup for 15 minutes to soften the squash

4. Next you add the miso to a small mixing bowl. Ladle in 1 cup of the hot broth & mix together until the miso has dissolved. Pour the mixture back into the pot

5. Add in the chopped bok choy, stir & cook for another 5 minutes

6. Using a spoon, lightly smash some of the butternut squash pieces in the soup. This will provide a rich and chunky texture

7. Dish out into bowls & serve along with some crusty sourdough bread

From korKitchen to your kitchen. Enjoy!

Butternut Squash Soup