Easy 30-Minute Creamy Miso Squash & Cauliflower Soup is healthy, pantry-friendly and affordable to make. The perfect vegan cozy dinner the whole family will enjoy.
Sweet corn and butternut squash add a touch of sweetness to this flavorful and nutritious soup. The umami quality and slight saltiness of miso balance this sweetness perfectly. Toddlers and grown ups will love this recipe.
- Butternut squash
- Wholewheat pastry, all-purpose or gluten-free flour
- Vegetable broth
- Unsweetened nondairy milk
- Bay leaf
- Dried thyme
- White miso
- Frozen sweet corn kernels
- Fresh lemon juice and zest
- Salt & freshly ground black pepper to taste
See recipe card for quantities.
You will need to do a bit of veggie chopping to make this Creamy Miso Squash & Cauliflower Soup recipe. See below for how to prep the veggies.
If this is not your thing, you can purchase pre-chopped butternut squash and cauliflower.
The leeks will take about 4 minutes to soften. For oil-free, you can cook them in a little vegetable broth.
Cook the squash with the leeks for about 1 minute to coat the pieces with the oil or broth.
Add the cooking liquids and seasonings.
Cover the saucepan with a lid and simmer until the veggies are just fork tender. Stir occasionally, adding more broth as needed to keep the veggies covered.
Season with salt and pepper. Add lemon juice and tamari to taste.
- Corn - The corn is optional. Omit as desired.
- Herbs - use dried and fresh herbs you already have on hand - rosemary, thyme, oregano, basil, Italian seasoning, and bay leaves are all good options
- Butternut squash - the butternut squash can be replaced with carrots or sweet potato cut into ¾-inch pieces
- Leek - replace the leek with yellow onion as desired
- Unsweetened nondairy milk - oat, soy, almond, coconut, and cashew milk are all good options
See this Curried Butternut Squash Red Lentil Soup recipe using coconut milk.
Use a sharp chef's knife for cutting the butternut squash. Contrary to what you might think, a sharper knife is much safer to use than a dull one.
I use the MinoSharp III Ceramic Water Stone Sharpener to sharpen my knives at home. In addition, I have them professionally sharpened a few times a year.
Refrigerate any remaining Creamy Miso Squash & Cauliflower Soup in an airtight container for up to 3 days. You may need to add more broth when reheating the soup for the desired consistency.
These ingredients don't stand up well to freezing.
Remove the root and tough green leaves from the leek using a sharp knife. Slice the leek in half lengthwise. Then thinly slice the two halves into half moons.
Place the sliced leeks into a bowl of water. The dirt will sink to the bottom. Rinse and scoop out the pieces using a slotted spoon, so that the dirt remains in the bowl.
Using a sharp knife, cut off the top. Then cut the squash in half widthwise at the base of the neck.
Use a vegetable peeler to remove the skin from both the neck and base. Slice the base in half lengthwise and scoop out the seeds.
To create a flat surface to cut from, slice a piece from the neck and base. Place them flat side down before slicing into cubes.
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Creamy Miso Squash & Cauliflower Soup
- 1 ½ tablespoons olive oil or vegan butter (optional-see note)
- 1 medium leek halved lengthwise, rinsed, and thinly sliced
- 1 small-medium butternut squash cut into ¾-inch cubes, about 4 cups
- 1 small head cauliflower cut into bite-sized florets, about 4 ½ cups
- 2 tablespoons wholewheat pastry flour or all-purpose, or gluten-free
- 2 ½ cups vegetable broth plus more as needed
- 1 ½ cups unsweetened nondairy milk
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 ½ tablespoons white miso dissolved in 2 tablespoons water
- 1 tablespoon tamari plus more to taste (optional)
- ¾ cups corn frozen
- 1 ½ tablespoons lemon zest
- Salt and freshly ground black pepper to taste
- Fresh lemon juice to taste
- Cook leek: Heat the olive oil in a large saucepan. Add the leek and cook for about 4 minutes, or until softened. Add the butternut squash. Cook for 1 minute.
- Add cauliflower, seasonings, and liquids: Add the cauliflower. Sprinkle with the flour. Stir in the vegetable broth, nondairy milk, bay leaf, and thyme. Bring to a gentle boil before reducing the heat to a simmer. Cover and cook for about 10 minutes, or until the vegetables are fork tender. Stir occasionally, adding more broth as needed to keep the veggies covered.
- Add remaining ingredients: Remove the bay leaf. Mix in the dissolved miso, tamari (if using), corn, and lemon zest. Cook until warmed through, stirring. Season with salt and pepper. Add fresh lemon juice and tamari to taste.
- For oil-free, cook the veggies in broth and skip the olive oil.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.