Squash Carrot Miso Curry Soup

Squash Carrot Miso Curry Soup

The temperature is finally dropping, which means warm and cozy dinners.

This Squash Carrot Miso Curry Soup uses 3 of falls finest vegetables: sweet potatoes, carrots, honey nut squash. It’s cooked for an hour in miso and curry paste to let the flavors emerge, then it’s all blended together for a cream, thick finish.

This pairs fantastically with some toasted bread, a gilled cheese or as a side for any fall entree.

Squash Carrot Miso Curry Soup

Prep Time10 mins
Cook Time1 hr
Course: Appetizer, Side Dish, Soup
Servings: 4 servings


  • 3 cloves garlic
  • 1 red onion
  • 2 tbsp olive oil
  • 6 carrots
  • 1 big sweet potato
  • 1 small honey nut squash (or 1/4 butternut squash)
  • 2 tbsp white miso
  • 3 tbsp green curry paste
  • 1 tsp salt
  • 4 cups vegetable broth

Optional topping

  • plaint plant based yogurt
  • quinoa
  • pepitas
  • sesame seeds
  • hemp seeds
  • pomegranate seeds


  • Prepare your vegetables by dicing the onion & mincing the garlic. Cut veggies (carrots, sweet potato, squash, onion) into 1 inch pieces.
  • Add the oil to a large pot over medium high heat. Once the oil is hot add the onion & garlic and cook until fragrant, moving them around so they don't burn.
  • Add everything else to a large pot. Cook on medium high for at least 1 hour (or until the veggies are soft).
  • Add everything from the pot to a blender (or use a blender wand) to blend until smooth. Add more salt to taste.
  • I topped mine with plain yogurt, quinoa, pepitas, black and white sesame seeds, hemp seeds & pomegranate seeds. You can always improvise with the toppings, or omit them completely!

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