Creamy Miso Squash & Cauliflower Soup

Name: Creamy Miso Squash & Cauliflower Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 ½ tablespoons olive oil, vegan butter or veggie broth; 1 medium leek, halved lengthwise, rinsed, and thinly sliced; 1 small-medium butternut squash, cut into ½-inch cubes, about 4 cups; 1 small head cauliflower, cut into bite-sized florets, about 4 ½ cups; 2 tablespoons all-purpose flour; 2 ½ cups vegetable broth, plus more as needed; 1 ½ cups unsweetened nondairy milk; 1 bay leaf; 1 teaspoon dried thyme; 1 ½ tablespoons white miso dissolved in 2 tablespoons water; 1 tablespoon tamari, plus more to taste (optional); ¾ cups frozen corn; 1 ½ tablespoons lemon zest; Salt and freshly ground black pepper to taste; Fresh lemon juice to taste

3 steps

Prep:10minCook:15min

Easy 30-Minute Creamy Miso Squash & Cauliflower Soup is healthy, pantry-friendly and affordable to make. A kid-approved vegan fall recipe.

Updated at: Wed, 16 Aug 2023 16:27:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories335.2 kcal (17%)

Total Fat13 g (19%)

Carbs53.3 g (20%)

Sugars11.4 g (13%)

Protein9.5 g (19%)

Sodium1359.4 mg (68%)

Fiber8 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 ½ tablespoonsolive oil

vegan butter, or veggie broth

1leek

medium, halved lengthwise, rinsed, and thinly sliced

1butternut squash

small-medium, cut into 1/2-inch cubes

1 headcauliflower

small, cut into bite-sized florets

2 tablespoonsall-purpose flour

2 ½ cupsvegetable broth

plus more as needed

1 ½ cupsunsweetened nondairy milk

1bay leaf

1 teaspoondried thyme

1 ½ tablespoonswhite miso

dissolved in 2 tablespoons water

1 tablespoontamari

plus more to taste, optional

¾ cupsfrozen corn

1 ½ tablespoonslemon zest

salt

to taste

freshly ground black pepper

to taste

fresh lemon juice

to taste

Instructions

Step 1

Heat the olive oil in a large saucepan. Add the leek and cook for about 4 minutes, or until softened. Add the butternut squash. Cook for 1 minute.

Step 2

Add the cauliflower. Sprinkle with the flour. Stir in the vegetable broth, nondairy milk, bay leaf, and thyme. Bring to a gentle boil before reducing the heat to a simmer. Cover and cook for about 10 minutes, or until the vegetables are fork tender. Stir occasionally.

Step 3

Remove the bay leaf. Mix in the dissolved miso, tamari (if using), corn, and lemon zest. Cook until warmed through, stirring. Season with salt and pepper. Add fresh lemon juice and tamari to taste.