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Miso Kabocha Squash Soup, Vegan Gluten Free

Miso Soup with Kabocha Squash, Vegan, Gluten Free

A healing miso soup made hearty with chunks of nutty Kabocha squash and bright with fresh ginger. 

Course Soup
Cuisine Asian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people


  • 1/2 pound Kabocha squash cut into 1 inch cubes use any winter squash from Butternut to Delicate
  • 6 cups your favorite veggie broth or water
  • 1 tbsp soy sauce or Tamari
  • 2 tbsp rice wine vinegar
  • 3 tbsp miso I used red miso
  • 1 cup frozen peas
  • 2 scallions
  • 2 tbsp fresh ginger, julienned
  • 1/3 cup julienned watermelon radish totally optional


  1. Use any squash you want. If you don't have squash feel free to use carrots. 

  2. Pour your broth (or water) into a medium pot with your cubed squash, ginger, soy sauce, Tamari, and rice wine vinegar. Bring to a simmer and cook until the squash is tender, about 10 minutes.

  3. Add your frozen peas and simmer 2-3 minutes more until your peas are bright green and tender. 

  4. Remove from the heat and ladle some of the broth into a small bowl. Mix in the miso paste and stir until dissolved. Pour the miso broth back into the big pot and stir. 

  5. Serve and garnish with sliced scallions. If your wondering what the little purple sticks I garnished the soup with in the first photo it is called watermelon radish. They are delicious and pretty. If you find them at your local farmer's market they make great garnish.