Sometimes I eat things that are not butternut soup. Most times, actually. I guess it’s just butternut madness time and I’m always sick so I always want soup. Also, it’s still 85 degrees here in October! So who doesn’t want a bowl of hot liquid for dinner?
This soup is so umami. I love it’s earthy hearty flavors that are paired so nicely with the sweetness of the squash. It is missing a little something, though. I wish that I had onions and garlic to add to the mix to just kick up the flavor a bit. Still, it’s a filling, healthy and quick dinner that will make you smile! It probably tastes better when it’s cold outside, but I wouldn’t know.
Like most things I make, especially soups, I didn’t actually measure anything I put in. I just dumped it in a pot and let it boil. I put in approximate measurements to the recipe so you have a clue where to begin, but keep in mind I made a GIANT batch!
Miso Mushroom Butternut Soup
- 1 box low sodium broth (I used trader joe’s vegetable but I think chicken might be better in the future)
- 5 cups water
- 10 large baby bella mushrooms, sliced into 1/4″ slices
- 1 cup frozen kale
- 1 small butternut squash, cut into 1/2″ cubes
- Garlic Powder and Old Bay seasoning to taste (or fresh garlic if you have it!)
- 1/4 cup miso paste (I used low sodium red miso)
- 1 bunch green onions, chopped
Mix ingredients except for green onions in a large stock pot and bring to a boil. Reduce heat to medium and continue to boil for 30 minutes, until mushrooms and squash are tender. Put green onions into the mix at the end and continue to cook for another few minutes. Serve piping hot as an appetizer or meatless main course!