This Roasted Squash, Coconut & Miso Soup Feels Like a Hug in a Bowl – And You Need It Now

There are soups, and then there are soups. The kind that stop time for a moment, wrapping you in warmth, comfort, and that almost-magical blend of sweet, savoury, and umami. This roasted squash, coconut and miso soup is exactly that. I’ve made this dozens of times during chilly evenings, family dinners, and solo soul-soothing nights—and every single time, it’s like pressing pause on the world and sinking into something deeply nourishing.

Imagine the caramelised sweetness of oven-roasted squash, blended with creamy coconut milk and deep, salty-savoury white miso. The result? A velvety, rich soup with layers of flavour that build gently with every spoonful. It’s light enough to enjoy as a starter, but rich enough to be a meal in itself. Best of all, it’s wonderfully adaptable—you can roast the squash in the oven, pop it in an air fryer, or steam it if you’re in a hurry. And the leftovers? Even better the next day.

Once you’ve made it, I promise—it’s going to become one of your cold-weather staples.

Preparation Time

• Preparation: 15 minutes

• Roasting Time: 30–40 minutes

• Simmering Time: 10–15 minutes

• Blending & Final Touches: 5 minutes

• Total Time: About 1 hour 15 minutes

Serves: 4–6 people
Difficulty: Easy to Medium

The Necessary Ingredients (possible in all kinds of variations)

Let’s get our pantry ready before we dive into the method. The soul of this dish lies in its minimal yet powerful ingredients. Here’s what we’ll need:

• 1 large butternut squash (or 2 smaller squashes), halved and seeds removed

• 2 tablespoons olive oil (or melted coconut oil)

• Salt and black pepper to taste

• 1 large onion, diced

• 2 garlic cloves, minced

• 1 thumb-sized piece of fresh ginger, grated

• 1 can (400ml) full-fat coconut milk

• 2 tablespoons white miso paste (you can use red miso for a deeper, earthier flavour)

• 500ml vegetable broth (or more depending on your preferred consistency)

• Juice of half a lime (optional, but highly recommended)

• Chilli flakes or fresh chopped chilli (optional, for a kick)

• Fresh coriander or Thai basil, for garnish

• Toasted sesame seeds or pumpkin seeds for topping (optional)

If you want to make this vegan, it’s already perfect as-is—no changes needed.

For a gluten-free version, just make sure your miso paste is certified gluten-free (some brands use barley).

If you’re not vegan and want a richer umami boost, a splash of fish sauce works beautifully with the miso.

Prefer a lighter soup? Replace half of the coconut milk with extra broth.

The Steps of Preparation (possible in all kinds of variations)

This next part is where the magic happens. Trust the process, and don’t be afraid to taste as you go.

1. Preheat the oven to 200°C (390°F).

2. Place the halved squash (cut side up) on a lined baking tray, drizzle with olive oil, and season with salt and pepper.

3. Roast the squash for 30–40 minutes, or until it’s deeply golden and tender when pierced with a fork.

4. While the squash is roasting, heat a tablespoon of oil in a large pot and sauté the diced onion over medium heat for about 5 minutes.

5. Add the garlic and ginger, and sauté for another 2–3 minutes until fragrant.

6. Scoop the roasted squash flesh into the pot, discarding the skin.

7. Pour in the coconut milk and vegetable broth, then bring to a gentle simmer.

8. Stir in the miso paste until fully dissolved.

9. Let everything simmer for 10–15 minutes to blend the flavours.

10. Using an immersion blender (or transferring to a regular blender in batches), blend the soup until silky-smooth.

11. Taste and adjust seasoning—add lime juice, extra miso, or chilli if you’d like a little extra brightness or heat.

12. Serve hot, garnished with chopped herbs and seeds for crunch.

Nutritional Benefits of This Soup

This soup is not just comforting—it’s genuinely good for the body and soul.

• Rich in beta-carotene from the roasted squash, which supports healthy vision and skin.

• Coconut milk provides healthy fats, supporting brain function and energy.

• Miso is packed with probiotics, which aid digestion and gut health.

• Ginger and garlic are anti-inflammatory powerhouses, supporting the immune system.

• Low in refined carbs, making it a great option for those watching blood sugar levels.

• Completely dairy-free and vegan, suitable for a wide range of dietary needs.

• Loaded with fibre, which promotes fullness and stabilises blood sugar.

• Hydrating and soothing, especially for colds or flu recovery.

Now let’s explore how we can take this bowl of comfort even further.

Possible Additions or Upgrades

• Add cooked red lentils to make it more filling and protein-rich.

• Swirl in a spoon of chilli oil or garlic-infused oil before serving.

• Top with crispy roasted chickpeas for crunch.

• Serve with warm naan or crusty sourdough bread on the side.

• Stir in a handful of spinach at the end for extra greens.

• Use kabocha squash or acorn squash instead of butternut for variation.

• Add a dash of soy sauce or tamari for deeper umami.

• Make it smoky by adding a pinch of smoked paprika.

• Garnish with coconut flakes or crushed peanuts for texture.

Let’s answer all the questions I often get from friends and family when I share this recipe.

Frequently Asked Questions

Can I freeze this soup?
Yes! It freezes beautifully for up to 3 months. Just let it cool completely before storing in containers.

Can I make this in an Instant Pot?
Absolutely. Sauté the aromatics using the sauté function, then add roasted squash, broth, coconut milk and miso. Cook on high pressure for 5 minutes, then blend.

How spicy is this recipe?
The base recipe is mild. If you love heat, add more chilli flakes or fresh chilli.

Is it okay to use frozen squash?
Yes, just roast or steam it before blending. The flavour won’t be as rich as fresh-roasted, but it still works.

Can I use red or yellow miso instead of white?
You can! Red miso will give a deeper, saltier flavour. White miso is gentler and sweeter.

What if I don’t like coconut milk?
Use cashew cream or a neutral plant milk with a bit of oil for richness.

Can I serve this cold?
It’s best warm, but in warmer months, it can work chilled with extra lime and herbs.

Can I make this in advance?
Yes! In fact, it tastes even better the next day as the flavours develop.

Can I use a different type of squash?
Yes—acorn, kabocha, or even pumpkin work beautifully.

What if I don’t have miso paste?
Try a spoonful of tahini with a splash of soy sauce for a similar depth, though it won’t be quite the same.

From my heart to yours, this recipe has carried me through quiet evenings and joyful gatherings alike. The rich, roasted flavour, the creaminess, the gentle kick of ginger—it all comes together in such a healing way. If you make this, I’d absolutely love for you to share it on Instagram or Facebook and tag your friends who need a little bowl of comfort right now.

Let’s spread the warmth—one bowl at a time 💛