Miso-Tahini Squash Soup with Brown Rice
Roasted butternut squash is blended with white miso and tahini to build a soup that balances natural sweetness, umami depth, and nuttiness in a single bowl. Brown rice is stirred in before serving, adding chew and making the dish substantial enough for a full meal. Total time runs about an hour, with most of that hands-off roasting.
Equipment
- Blender or immersion blender
- Large soup pot
- Baking sheet
- Chef's knife
Ingredients
For the Soup Base:
- 1 medium butternut squash peeled, seeded and cubed (about 4 cups)
- 1 tbsp olive oil extra-virgin preferred
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth low-sodium recommended
- 2 tbsp white miso paste shiro miso preferred for a milder flavor
- 3 tbsp tahini creamy and well-stirred
- 1 tsp freshly grated ginger or 1/2 tsp ground ginger
For the Brown Rice:
- 1 cup brown rice cooked according to package instructions
For Optional Garnish:
- 2 tbsp pumpkin seeds toasted
- 1 tbsp sesame oil drizzled on top for flavor
Instructions
- Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1/2 tablespoon of olive oil, and roast for 25–30 minutes, flipping once, until soft and lightly caramelized at the edges.
- While the squash roasts, heat the remaining 1/2 tablespoon olive oil in a large soup pot over medium heat. Sauté the chopped onion until translucent and slightly golden, about 6–7 minutes. Add the garlic and ginger and cook for another minute until fragrant.
- Add the roasted squash to the pot along with the vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
- Remove from heat. Stir in the miso paste and tahini. Use an immersion blender directly in the pot (or transfer to a countertop blender in batches) to blend until silky smooth. Taste and adjust salt if needed.
- Scoop a portion of cooked brown rice into each bowl and ladle the hot soup over top. Garnish with toasted pumpkin seeds and a drizzle of sesame oil for added richness and crunch.
Notes
- For a lighter soup, reduce tahini to 2 tablespoons.
- Substitute kabocha or acorn squash for butternut, if in season.
- Add a pinch of chili flakes to the garnish for heat.
Nutrition
Calories: 459kcalCarbohydrates: 70gProtein: 11gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.003gSodium: 332mgPotassium: 949mgFiber: 8gSugar: 7gVitamin A: 19948IUVitamin C: 43mgCalcium: 139mgIron: 3mg
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