The Forked Spoon · by Jessica Randhawa★ 4.9 (16)
Miso Coconut Butternut Squash Soup Recipe
NUTRITION · PER SERVING60M COOK
CAL 21%·PRO 15%
CARBS 48G46% OF CAL
11G FIBER22G OTHER15G TOTAL SUGAR
FAT 25G54% OF CAL
16G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy butternut squash soup enhanced with miso, coconut milk, and warm spices like ginger and chili. Topped with seeds and cilantro for texture and herbaceous brightness.
mainsoup🍪 sheet pan🫕 dutch oven🍲 stockpot🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 medium butternut squash
- 3 tablespoon olive oil (divided)
- 2 medium yellow onions (chopped)
- 3 stalks celery (chopped)
- 5 large carrots (chopped)
- 3 cups cauliflower florets
- 6 cloves garlic (minced)
- 3" piece ginger (peeled and sliced)
- 1 small red chili (optional)
- 6 cups low-sodium vegetable stock (plus more as needed)
- 15 ounces coconut milk (plus more for serving)
- 4 tablespoon white miso
- Fresh cilantro (to garnish)
- Sesame Seeds (to garnish)
- Pumpkin Seeds (to garnish)
- Sliced Lime (to garnish)
At a glance
PER SERVING · TIME 60M
CAL 21%·PRO 15%
CARBS 48G46% OF CAL
11G FIBER22G OTHER15G TOTAL SUGAR
FAT 25G54% OF CAL
16G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 562mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1448mg
- Calcium
- 110mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 562MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.