Miso Butternut Squash Soup with Turmeric and Ginger
on Sep 21, 2026
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This Miso Butternut Squash Soup comes together with fresh turmeric, ginger, and a homemade dashi broth blended with butternut squash. The soup is silky, deeply savory, and adds hints of sweetness from the squash.
If you’re looking for more soup recipes, be sure to check out our Creamy Broccoli Leek Potato Soup (In 30 Minutes) and Lemon White Bean Chicken Soup.
Miso Butternut Squash Soup with Turmeric and Ginger
Equipment
Ingredients
Homemade Dashi Broth
- 4 pieces of kombu
- 1/2 cup bonito flakes
- 6 cups of water
Miso Butternut Squash and Turmeric Soup
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon gochugaru or chili flakes, plus more for serving
- 1 small yellow onion, roughly chopped
- 1 medium butternut squash, peeled and cubed into 1-inch bite-sized pieces
- 1 Yukon Gold potato, cubed into 1-inch bite-sized pieces
- 1 thumb of fresh turmeric, grated, or 1 teaspoon ground turmeric powder
- 1 thumb of fresh ginger, grated
- 2 large garlic cloves, minced
- 4 cups dashi broth
- 2 tablespoons white miso paste
Instructions
- In a large stockpot, add your water and add in your kombu on medium-low heat. Once your kombu softens, bring this water to a boil, about 5 to 7 minutes. Discard the kombu.
- Add your bonito flakes. When they sink to the bottom of the pot, use a spider tool to remove them or strain them out. There we have our broth! Either transfer to a container to store, or leave in the stockpot until ready to add to our soup.
- In the same stockpot, if setting aside, or a new pot or Dutch oven, heat olive oil over medium-high heat. Add in your gochugaru to bloom for a minute. Add in your onion, toss to combine.
- Next, add in your cubed butternut squash, potato, turmeric, ginger, and garlic. Give everything a big toss, another minute.
- Add your broth, bringing the heat to medium-high to a boil. Once boiling, bring to a simmer, cover, and let your soup simmer on medium-low until your vegetables are fork-tender.
- Once your vegetables are fork-tender, ladle a small amount of broth into a small bowl with your miso paste, whisk until combined, and then add back into the soup.
- Transfer to a blender or use an immersion blender until smooth. Bring back to the pot, warm and serve, or serve directly from the blender.
- Garnish with a little pinch more of gochugaru and olive oil to serve.
Notes
- If you want to make any extra dashi broth, use it for miso soup!
- If you can’t find fresh turmeric, ground works best, but just use a dash.
- While this recipe uses butternut squash, you can use your favorite, like kabocha, acorn, or pumpkin!
- You can use vegetable broth instead of dashi broth if you prefer, and skip that step (that would make this recipe vegan!)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you do make this Miso Butternut Squash Soup recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
The perfect squash recipe for the season! Enjoy!