Miso‑Tahini Squash Soup with Brown Rice
White miso and tahini stir into a pureed roasted squash base to create a soup with layered savory, nutty, and naturally sweet flavors. Serving it over brown rice turns a starter into a complete, filling meal with added texture and whole-grain nutrition. The recipe takes roughly one hour, including roasting time for the squash.
Equipment
- Blender or immersion blender
- Medium saucepan
- Large baking sheet
- Cutting board and 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, for roasting
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 4 cups vegetable broth preferably low-sodium
- 2 tbsp white miso paste add after blending to preserve probiotics
- 2 tbsp tahini choose light-roast for a milder flavor
- 1 tbsp tamari optional, for depth and saltiness
To Serve:
- 1 cup cooked brown rice short-grain preferred for better texture
- 2 tbsp toasted sesame seeds for garnish
- 2 tbsp scallions thinly sliced for garnish
Instructions
- Preheat the oven to 400°F (200°C). Spread cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat. Roast for 25–30 minutes, or until the edges are caramelized and the centers are tender.
- Meanwhile, in a medium saucepan over medium heat, sauté the chopped onion in a splash of olive oil for 5–7 minutes, or until translucent and beginning to brown slightly.
- Add minced garlic and grated ginger. Stir constantly for 1 minute until aromatic. Avoid burning the garlic.
- Add the roasted squash and vegetable broth to the pot. Bring to a simmer, cover, and cook for 10 minutes to meld the flavors.
- Remove from heat and blend until smooth using a high-speed blender or immersion blender. Blend until completely velvety with no chunks remaining.
- Whisk in the tahini, white miso, and tamari, if using. Do not boil after adding miso to preserve its probiotic benefits. Adjust seasoning to taste with more tamari or salt if needed.
- To serve, ladle soup into bowls and add a scoop of warm brown rice into the center. Sprinkle with toasted sesame seeds and scallions.
Notes
- Substitute kabocha or acorn squash if butternut is unavailable.
- Leftover soup can be refrigerated for up to 4 days or frozen for 2 months.
- If you’re short on time, canned organic butternut squash puree works in a pinch, but oven-roasting develops a deeper flavor.
Nutrition
Calories: 286kcalCarbohydrates: 45gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 581mgPotassium: 836mgFiber: 8gSugar: 7gVitamin A: 19975IUVitamin C: 43mgCalcium: 162mgIron: 3mg
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