Easy Kabocha Squash Soup with Miso
Ingredients
The soup
-
1
small
kabocha squash (about 2 pounds whole, or 4 cups cooked, chopped)
-
1
cup
vegetable broth
-
1
cup
plant-based milk, plain, unsweetened (i.e., oat, almond, or soy)
-
1 ½
tablespoon
white miso
-
1
(1/2-inch) piece
fresh ginger, peeled
The toppings
-
1
cup
firm tofu, drained, small cubes
-
¼
cup
green onions, diced
-
1
teaspoon
chili oil (optional)
Instructions
- Slice the kabocha squash into large pieces, scoop out the seeds, and place in a microwave-safe dish with ½ cup of water. Microwave for 10 minutes or until tender.
- Allow the squash to cool slightly, then scoop out the tender flesh from the peel.
- Place the squash flesh in a blender with vegetable broth, plant-based milk, miso, and ginger. Blend until smooth.
- Transfer the soup to a medium pot and heat until bubbling.
- Divide the soup among bowls and top with tofu, green onions, and a drizzle of chili oil if desired. Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
156
Total fat
6g
Total carbohydrates
16g
Total protein
12g
Sodium
453mg
Cholesterol
0mg
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