Recipes from |
cart icon 0
Butternut Squash Miso Soba Noodles
(Published: )
Prep Time Cooking Time Servings
4 people
  • 1 butternut squash
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 2 tbsp olive oil
  • 3 tbsp white miso
  • 2 cups water or stock
  • Salt and pepper to taste
  • Soba noodles
  • Toppings:
  • Green onion chopped
  • Shiitake mushrooms cooked
  • Seaweed

Sign in to add ingredients to cart


1. Chop butternut squash into chunks. Add diced onion into a large pot with oil. Cook for ten minutes until the onions begin to caramelize, then add garlic and cook for a minute. Stir to avoid burning or sticking.

2. Add the butternut squash chunks and coat evenly before adding water or stock. Bring to a boil and simmer for 15 minutes until the squash has softened.

3. As the soup cooks, prepare a pot of boiling water and add in soba noodles. Cook according to package instructions.

4. In a pan, dry saute shiitake mushrooms or with very little oil on high heat for 5 minutes.

5. Using an immersion blender, blend butternut squash soup until it is smooth. Add in miso and minced ginger and blend until smooth again.

6. Pour into a bowl then top with soba noodles, green onion, shiitake mushrooms, and seaweed.

Suitable for these diets:

Vegetarian Vegan

Recipe items for your shopping cart: