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Miso-Butternut Squash Soup with Soba Noodles and Spinach

What you need: 

1 small butternut squash, about 1 pound
3 cups water
4 ounces soba (buckwheat noodles), broken in half
1/2 to 1 teaspoon grated fresh ginger, to taste
1 15-ounce can low-sodium vegetable broth
5 to 6 ounces fresh baby spinach, stemmed and rinsed
1 cup frozen green peas, thawed
2 to 3 tablespoons miso
freshly ground pepper to taste

What you do: 

Once you've got the squash baked, this Japanese-style soup comes together quickly, and is as pleasing to the eye as it is to the palate. Use chopsticks for "slurping" the noodles.
Place the squash in a microwave-safe container. Microwave for 8 minutes, or until it can be easily pierced with a knife but is still firm. Or, if you are using the oven for baking other foods, you can bake the squash in the oven. Cut it in half, wrap in foil, and bake at 375 or 400 degrees for 30 to 45 minutes, or until tender. Either way, this step can be done ahead of time. Let the squash cool until it can be easily handled. Split it in half, remove the seeds and fibers, and scoop the flesh away from the skin. Cut into large dice and set aside until needed.
Bring the water to a simmer in a soup pot. Add the soba and ginger and cook until the noodles are al dente.
Add the broth, spinach, and peas, and diced squash. Cook just until the spinach is wilted but still bright green and everything is well heated through.
Dissolve the miso in 1/3 cup warm water and stir into the soup, then taste. If you'd like to add more miso, dissolve a small amount in a little warm water before adding. Season with pepper and serve at once.
Per serving: Calories: 153 Total fat: 1 g Protein: 7 g Fiber: 6 g Carbohydrate: 33 g Cholesterol: 0 mg Sodium: 519 mg

Preparation Time: 
Cooking Time: 


this was my first time cooking with Miso! This soup was pretty darn good, although I am not a huge fan of butternut squash.  Next time I make this (and yes, there will be a next time!) I think I may use mushrooms instead and that will better suit my tastes and make it even easier to prepare. 


Seriously one of the best soups I've made...ALready had it twice at our house...It's really delicious....all of the flavors and textures complement each other nicely.


this soup was absolutely incredible. i used tvp instead of soba. and i substituted kale for the spinach. this definitely beats my usual curried squash soup. I'm going to make this for Christmas.

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