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Squash Miso Kale Soup

Squash Miso Lentil Soup

A vegan squash lentil soup, made even more delicious and comforting with ginger, coconut milk and miso.
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Course Soup
Cuisine American
Servings 4

Equipment

  • 1 large soup pot
  • 1 hand blender or regular blender

Ingredients
  

  • 1 tbsp vegetable oil I like olive
  • 1 small onion diced
  • 2 cloves garlic diced
  • 1 large carrot diced
  • 2 tbsp grated ginger
  • 1 litre vegetable broth low sodium
  • 398 mL coconut milk one can
  • 2 cups squash frozen
  • 1 1/4 cups red lentils
  • 3 cups vegetables, in bite sized pieces see notes for suggestions!
  • 1/3 cup white miso
  • 1 cup water
  • 1 tbsp lemon juice optional
  • 1 pinch black pepper optional

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat.
  • Add onion, garlic and carrot and cook until softened, about 5 minutes.
  • Next, stir in ginger and cook until fragrant, 2 min.
  • Add in the vegetable broth, coconut milk, squash, and lentils. Reduce heat to medium-low and simmer until lentils and squash start to break down and thicken the soup, 15 min.
  • Now it's time to blend half the soup. Take a hand blender and blend on low until about half is blended. Alternatively, put half the soup in a regular blender and blend until smooth, then add back to the pot.
  • Next, add in your vegetables of choice and cook a few minutes until tender, or if you chose greens like kale or spinach, just until wilted.
  • Turn off the heat (very important!)
  • Take 1 cup of water and whisk with the miso in a small bowl until smooth. Add that to your soup.
  • Give it a taste! If you feel it needs a little brightness, add in the 1 tablespoon of lemon juice. If it needs a bit of black pepper, add that in too.
  • Enjoy hot with some bread or crackers.

Notes

For vegetables, I like either kale or broccoli. However, pick whatever you have around! This really is a versatile soup. That said, do choose something that is fairly mild in flavour and quick to cook. Avoid things like sweet potato, beets, turnip, mustard greens, and so on.
Low sodium vegetable broth is really best here as miso already has a lot of salt in it. I like using the better than bouillon vegetable paste.
Miso is best when only lightly heated - you don't want to boil it and kill off the healthy probiotics. The same goes for when you reheat any leftovers - just heat to a good eating temperature, don't boil it.