Photo - Maya Mashkuri
Maple Miso Honeynut Squash Soup
Fall on the East Coast has been VIBRANT, with reds, oranges, and yellows blanketing the landscape. “Peak” has passed, and we’re rolling into stick season (the fifth season, if you don’t count mud season, which is honorably the sixth…). It’s always surprising how quickly the weather shifts from warm afternoons to cold mornings, and how much that changes what sounds good for dinner.
So yes, friends. It’s soup season (the seventh season?!).
This maple miso honeynut squash soup is a great meal to come home to after a long day out on a hike, climbing session, ride, or run. Roasted squash, miso, ginger, and a little heat make it hearty and warming, while white beans add some protein. It’s also a great way to use up whatever vegetables came in your CSA box or are hanging out in your fridge. I like keeping squash as the star of the show, but you can easily swap in carrots or potatoes, too.
AND this soup makes epic leftovers. So if you’re anything like me and fall victim to the all-day snacking song and dance, this is a solid option to have ready in the fridge to heat up or throw some eggs over.
Ingredients
3 honeynut squash (or 1 large butternut squash)
1 large yellow onion, peeled and chopped
1 - 2 carrots, chopped
1 pepper or other vegetables you have on hand (optional)
4 cloves garlic, peeled and chopped
1 tablespoon fresh ginger, grated… I like to add more :)
1 handful kale, stems removed and roughly chopped
2 tablespoons olive oil
2 tablespoons miso paste
1 tablespoon maple syrup
4 cups vegetable or chicken broth, plus more (or water) as needed
Dried or fresh thyme, to taste
Salt and black pepper, to taste
Cayenne or red pepper flakes, to taste
1 can white beans, drained and rinsed, or cooked meat (optional)
For serving
Sliced green onions
Fresh cilantro or other herbs
Chili oil
Lime juice or apple cider vinegar
Directions
Roast the squash. Preheat the oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Coat with olive oil, miso paste, maple syrup, thyme, salt, and pepper. Roast for about 40ish minutes, or until tender and caramelized.
Prep the vegetables. Chop the onion, carrots, red pepper, garlic, and ginger. Add to a large pot or slow cooker with a little olive oil. Sauté on the stovetop until the vegetables begin to soften, or add directly to the slow cooker.
Build the soup. Scoop the roasted squash from its skin and add it to the pot. Pour in the broth and season with thyme, salt, pepper, and cayenne or red pepper flakes. Add the white beans, if using.
Simmer. On the stovetop, simmer for 20–30 minutes, until the vegetables are tender and the flavors come together. In a slow cooker, cook on low for 4–6 hours or high for 2–3 hours.
Add the kale. Stir in the chopped kale during the last 5–10 minutes of cooking, until wilted and tender.
Blend to your liking. For a creamier soup that still has some texture, blend about half of the soup and stir it back into the pot. You can also blend the whole thing until smooth or skip blending entirely. If you prefer to keep the kale intact, stir it in after blending. Add more broth if needed to reach your preferred consistency. I like mine to be a proper thick soup.
Finish with acidity. Squeeze in some fresh lime juice or add a small splash of apple cider vinegar. This cuts through the sweetness of the squash and maple and balances the richness of the soup. Taste and adjust the seasoning.
Serve. Top with sliced green onions, fresh herbs, and chili oil. Serve with your fave crusty bread or crunch toppings.
This recipe is flexible and made for creativity in the kitchen, so use whatever vegetables you have on hand (or are going bad). I measure some things with the heart, i.e. garlic… because yum. Homemade vegetable scrap broth works well, while chicken or bone broth adds more richness. The lime juice or apple cider vinegar at the end is worth trying, especially if the soup tastes a little too sweet
Enjoy! <3
A special shoutout to my CSA provider, Eastie Farm.