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Asian Red Kuri Squash Creamy Miso Soup

Red Kuri Squash, sweet potato, and miso combine for a salty-sweet flavor combination in this creamy plant-based soup. Ginger adds warm, Asian spice. This is the perfect healthy vegan soup to make for an orange and black Halloween themed night. Yet, it's also satisfying when you're feeling sick.
Total Time1 hour 30 minutes
Course: Entree, Main Course, Soup
Cuisine: Asian, Low-Carb, Plant-Based, Vegan, Vegetarian
Keyword: asian, comforting, creamy, fall, ginger, healthy, low-fat, oil-free, plant-based, Pumpkin, spice, squash, vegan, vegetarian, warming, wfpb, whole foods diet
Servings: 6
Calories: 164kcal

Ingredients

For the Asian Red Kuri Squash Creamy Miso Soup:

  • 2 pounds Red Kuri Squash peeled, seeded, and cut into large pieces
  • 1 sweet potato peeled and cut into large pieces
  • 2 scallions green and white parts separated, sliced
  • 4 cloves garlic peeled
  • 1 inch ginger peeled and sliced
  • 3 tbsp yellow or white miso paste
  • 6 cups water

To Garnish:

  • 16-ounce firm tofu drained and cut into small, bite-sized pieces
  • 2 tsp black sesame seeds

Instructions

To cook the Asian Red Kuri Squash Soup base:

  • In a medium pot, combine the Red Kuri Squash, sweet potato, white parts of the scallion, garlic, and ginger. Add 2 cups of water, enough to cover everything. Cover with a lid, and turn heat to high. Bring to a boil, and then reduce heat to low and simmer. Simmer until the squash is completely tender, about 30-45 minutes.

To roast the Tofu:

  • Preheat oven to 375F. Place the tofu on a baking sheet lined with parchment or a nonstick baking mat. Cook until brown around the edges, about 45 minutes, stirring every 15-20 minutes. Remove from the oven.

To puree and finish the Asian Red Kuri Squash Creamy Miso Soup:

  • In a blender, combine the soft squash mixture from the pan with the miso paste. Add the water from the pan. Add 2 more cups of hot water. Puree until smooth. You want a pourable consistency. Add more hot water, as needed, to reach this. You may add another 2 cups. If this is too much for your blender, work in batches.
  • Pour the soup into bowls. Garnish with the roasted tofu, sliced green parts of the scallions, and black sesame seeds. Enjoy!

Notes

No Red Kuri Squash?  You can substitute with Butternut squash, fresh pumpkin pieces, or even a can of pumpkin puree.