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5 from 1 vote
Miso Kabocha Squash Soup with Maple Roasted Walnuts
Miso Kabocha Squash Soup with Maple Roasted Walnuts
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
This luscious kabocha squash soup is infused with savory miso and topped with sweet and spicy maple roasted walnuts.
Course: Soup
Cuisine: American
Servings: 4
Calories: 226 kcal
Author: Alissa
For the Kabocha Squash Miso Soup
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 6 cups peeled and diced (½ inch) kabocha squash (about 1 medium, 3 pound squash, you could substitute butternut or acorn squash)
  • 3 garlic cloves, minced
  • 1 ½ teaspoons freshly grated ginger
  • 3 cups water
  • 2 to 4 tablespoons white miso paste
For the Maple Roasted Walnuts
  • 1 cup shelled walnut halves
  • 2 tablespoons maple syrup
  • dash cayenne pepper
  • salt
For Serving
  • chopped scallions
Make the Kabocha Squash Miso Soup
  1. Coat the bottom of a large pot with oil and place over medium heat. Add onion and squash. Cook until onion is soft and translucent, and squash just begins to soften, about 10 minutes, flipping occasionally. Add garlic and ginger, and cook for about 1 minute more, until very fragrant. Add water, raise heat to high and bring to a boil. Lower heat and simmer until squash is tender, about 10 minutes.
  2. Working in batches, transfer the soup to a blender and blend until completely smooth. Return the soup to the pot, place over medium heat, and warm it back up to the desired temperature. Dissolve 2 tablespoons of miso in a small amount of hot water, then add it to the soup and stir. Taste test, and if desired, dissolve some more miso in hot water and add it to the soup. Keep going until you reach a balnce of sweet/savory/salty that you're happy with.
Make the Maple Roasted Walnuts
  1. While the soup cooks, preheat the oven to 375°. Place the walnuts, maple syrup and cayenne pepper into a bowl and toss to coat. Arrange in an even layer on a baking sheet with a rim or lip and sprinkle with salt. Bake until nuts are browned and the liquid has cooked off, about 10 to 13 minutes, watching them closely to avoid burning.
  1. Ladle soup into bowls and top with scallions and walnuts. Serve.
Nutrition Facts
Miso Kabocha Squash Soup with Maple Roasted Walnuts
Amount Per Serving
Calories 226 Calories from Fat 114
% Daily Value*
Fat 12.7g20%
Saturated Fat 2g10%
Sodium 637mg27%
Potassium 129mg4%
Carbohydrates 26g9%
Fiber 3.7g15%
Sugar 12.9g14%
Protein 4.9g10%
Calcium 50mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.