Description
A delicious and creamy kabocha squash soup enriched with chickpeas and miso paste, perfect for warming up on a cold day.
Ingredients
Scale
- 3 cups kabocha squash, cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 tbsp white miso paste
- 4 cups low-sodium vegetable broth
- 1 tbsp olive oil
- 1-inch piece fresh ginger, minced
- 3 cloves garlic, minced
- 2 green onions, sliced (for garnish)
- to taste soy sauce (optional)
Instructions
- Prepare the ingredients: Cube the kabocha squash and mince the garlic and ginger.
- Sauté aromatics: In a large pot over medium heat, add olive oil and sauté garlic and ginger until fragrant (1-2 minutes).
- Add squash and broth: Stir in kabocha cubes and vegetable broth. Bring to a gentle boil, then simmer until squash is tender (about 15 minutes).
- Mash: Use an immersion blender to puree the soup until smooth.
- Incorporate miso: Stir in miso paste until fully dissolved; adjust seasoning with soy sauce if desired.
- Add chickpeas: Gently fold in chickpeas and heat through (about 5 minutes).
- Serve hot, garnished with sliced green onions.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to customize with additional veggies or spices if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg