Winter Squash Miso Soup

Name: Winter Squash Miso Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian, Japanese
Ingredients: 1 tablespoon cold-pressed avocado oil; 1 yellow onion, diced; 2 carrots, diced; ½ teaspoon fine sea salt; One 2-pound kabocha squash, or butternut squash, peeled, seeded, and diced 3 cups water; 3 cups water; 1 tablespoon white miso paste; 2 tablespoons rice vinegar; 2 green onions, green part only, thinly sliced

5 steps

Prep:20minCook:25min

A simple sipper of a soup, I love this one as a low-calorie, nutrient-rich afternoon snack on snowy days. You can use any winter squash you prefer. My favorite is the sweet, dense flesh of the Red Kuri, but kabocha or butternut will work well in this soup, too.

Updated at: Sun, 28 Jan 2024 23:06:45 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories66.8 kcal (3%)

Total Fat2.8 g (4%)

Carbs10 g (4%)

Sugars6.3 g (7%)

Protein1.4 g (3%)

Sodium319.5 mg (16%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespoonavocado oil

½ teaspoonfine sea salt

1 x 2 poundkabocha squash

or butternut squash, peeled, seeded, and diced 3 cups water

3 cupswater

1 tablespoonwhite miso paste

2 tablespoonsrice vinegar

2green onions

green part only, thinly sliced

Instructions

Step 1

Select the Sauté setting on the Instant Pot and heat the oil for 1 minute. Add the onion, carrots, and salt and sauté for about 5 min-utes, until the onion has softened but not browned.

Step 2

Add the squash and water.

Step 3

Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 3 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

Step 4

When the cooking program ends, let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, add the miso paste and vinegar, and use an immersion blender to puree the soup until smooth.

Step 5

Ladle the soup into bowls or cups, sprinkle the green onions on top. and serve hot.