As the crisp air hints at the arrival of winter, there’s nothing more comforting than wrapping your hands around a warm bowl of soup. Picture this: the sweet aroma of roasted butternut squash mingling with the earthy depth of sweet potatoes and a touch of miso, wafting through your home. This Slow Cooker Butternut Squash and Sweet Potato Soup with Miso is not just a dish, but a cozy experience that beckons you to slow down and savor life.
I discovered this delightful recipe during a particularly busy week when I craved something nourishing yet easy. With minimal prep and the magic of a slow cooker, this creamy soup practically makes itself, allowing you to unwind while it bubbles away. Nutrient-rich, vegan, and gluten-free, it’s the perfect antidote to fast food fatigue. Let’s dive into this heartwarming bowl of goodness that warms both your body and spirit!
Why is Slow Cooker Butternut Squash and Sweet Potato Soup with Miso a Must-Try?
Comforting and perfect for chilly evenings, this soup effortlessly combines wholesome ingredients. Nutritious with plant-based goodness, it’s a powerhouse of vitamins and minerals. Hands-off cooking means you can focus on other tasks while the flavors meld beautifully. Crowd-pleaser? Absolutely! Its creamy texture and unique miso depth make it a hit at any table. If you’re looking for more delicious plant-based ideas, check out our vegan soup collection.
Ingredients for Slow Cooker Butternut Squash and Sweet Potato Soup with Miso
Get ready to cozy up with the soulful flavors in this delightful soup!
For the Soup Base
- Sweet Potatoes – Adds natural sweetness and creaminess; substitute with yams for a different flavor profile.
- Butternut Squash – Provides rich flavor and smooth texture; pumpkin can be a suitable alternative if needed.
- White Onion – Offers sharpness and depth; shallots can be a milder substitute.
- Sesame Oil – Enhances the dish with a nutty flavor; olive oil can replace it but will slightly alter the taste.
- Garlic – Brings a robust aromatic flavor; fresh garlic is key, though powdered can work in a pinch.
- Fresh Ginger – Delivers a warm zing; ground ginger is a substitute, but fresh is preferable for depth.
- Low-Sodium Vegetable Broth – Serves as the flavorful base for the soup; consider chicken broth for a non-vegan option.
- Miso Paste – Infuses savory umami goodness; remember to refrigerate after opening to maintain freshness.
- Red Pepper Flakes – Adds a delightful heat and complexity; fresh chili or hot sauce can be used based on your preference.
- Kosher Salt – Enhances flavor throughout; adjust to taste, especially if using pre-seasoned broth.
For Creaminess and Protein
- Soft or Silken Tofu – Offers creaminess and a protein boost; peanut butter could be an interesting nutty substitute, too.
For the Garnish
- Chili Oil – Provides a hint of spice and richness; a drizzle makes for an inviting presentation.
- Green Onions – Adds freshness and a pop of color; essential for that restaurant-style finish.
- Toasted Sesame Seeds – Boosts flavor and crunch; a lovely touch that elevates the overall experience.
Dive into making this Slow Cooker Butternut Squash and Sweet Potato Soup with Miso, and let your kitchen fill with cozy aromas that make your heart and soul smile!
How to Make Slow Cooker Butternut Squash and Sweet Potato Soup with Miso
-
Prep the Vegetables: Peel and chop the sweet potatoes and butternut squash into even-sized cubes. Add them to your slow cooker for that base layer of sweetness.
-
Sauté Aromatics: In a skillet, heat sesame oil over medium heat and sauté the diced onions until they turn translucent. Add the garlic and ginger, cooking until fragrant, which should take around 1-2 minutes.
-
Combine and Cook: Transfer that delicious aromatic mixture into the slow cooker. Add in the vegetable broth, half of the miso paste, red pepper flakes, and kosher salt. Stir everything together until well combined.
-
Cooking: Cover and set the slow cooker on LOW for 4-5 hours or HIGH for 3-4 hours. The vegetables should be tender once done.
-
Add Tofu and Final Miso: Near the end of cooking, drain and cube the tofu, then add it to the soup along with the remaining miso. Gently stir to blend the flavors.
-
Blend: Use an immersion blender to puree the soup until smooth and creamy. Adjust the consistency by adding extra broth if you prefer a thinner texture.
-
Serve: Ladle the warm soup into bowls and garnish with chili oil, sliced green onions, and toasted sesame seeds. Enjoy every warm spoonful!
Optional: For an extra touch, add a swirl of coconut cream on top before serving.
Exact quantities are listed in the recipe card below.
What to Serve with Slow Cooker Butternut Squash and Sweet Potato Soup with Miso?
Complete your cozy meal with these delightful pairings that elevate the comfort of your soup.
-
Crusty Bread: The perfect companion to soak up the creamy soup; a warm baguette or sourdough enhances every bite.
-
Simple Green Salad: Fresh greens with a light vinaigrette add a refreshing crunch, balancing the richness of the soup beautifully.
-
Roasted Brussels Sprouts: The caramelized edges of roasted Brussels sprouts introduce a delightful texture and slightly nutty flavor that complements the soup’s sweetness.
-
Stuffed Acorn Squash: This colorful dish brings an extra layer of heartiness and visual appeal to the table, making it a showstopper alongside your soup.
-
Coconut Rice: Creamy, fragrant coconut rice adds a tropical twist and pairs surprisingly well with the umami depth of miso.
-
Herb-Infused Quinoa: Nutty and packed with protein, herb-infused quinoa offers a wholesome side, making each bite feel satisfying and nourishing.
-
Hot Apple Cider: A warm drink like spiced apple cider adds cozy warmth and a bit of sweetness to round out your meal perfectly.
-
Vegan Chocolate Cake: For a sweet ending, a slice of rich vegan chocolate cake ties in the comforting theme while satisfying any sweet cravings.
Slow Cooker Butternut Squash and Sweet Potato Soup with Miso Variations
Feel free to personalize your soup creation with these enticing ideas, adding your own flair to this comforting dish!
-
Spice It Up: Add fresh jalapeños or habaneros for an extra kick that will warm you from the inside out. Just a little can transform your soup into a fiery delight!
-
Creamy Coconut: Substitute half the vegetable broth with coconut milk for a tropical twist that introduces a rich creaminess and subtle sweetness.
-
Vegetable Medley: Toss in additional veggies like carrots, spinach, or bell peppers for added texture and nutrition—your soup can become a veggie-packed delight with every scoop!
-
Herbaceous Note: Stir in fresh herbs like thyme or rosemary during the last hour of cooking. These aromatic additions elevate your soup’s flavor profile, adding an earthy depth that warms the soul.
-
Nutty Crunch: Top with toasted slivered almonds or pumpkin seeds before serving. This adds a delightful crunch that contrasts beautifully with the creamy soup.
-
Savory Boost: Experiment with different types of miso—try using red miso for a bolder taste or chickpea miso for a unique, sweeter profile that transforms your soup’s character.
-
Zesty Finish: Drizzle freshly squeezed lime or lemon juice over your soup just before serving for a bright finish that contrasts perfectly with the earthy tones.
-
Grainy Goodness: Stir in some cooked quinoa or brown rice to make your soup heartier. This not only boosts the nutritional value but also makes it a satisfying meal on its own.
Expert Tips for Slow Cooker Butternut Squash and Sweet Potato Soup with Miso
- Timing is Key: Add miso at two stages—before cooking for infusion and near blending to preserve its unique flavor profile.
- Immersion Blender Advantage: Using an immersion blender allows you to blend directly in the slow cooker, preventing disruptions and keeping all that warmth intact.
- Watch the Salt: Since miso is salty, taste your soup before adding additional salt, especially if you’re using low-sodium broth.
- Consistency Control: If your soup turns out too thick after blending, simply stir in more vegetable broth until you reach your desired consistency.
- Substitutions Matter: Feel free to experiment with different root vegetables or types of miso; they can drastically change the flavor profile while keeping it delicious!
- Storage Savvy: Store leftovers in an airtight container in the fridge for up to 5 days; a splash of broth or water helps revive the soup’s creaminess when reheating.
Storage Tips for Slow Cooker Butternut Squash and Sweet Potato Soup with Miso
- Fridge: Store leftovers in an airtight container for up to 5 days. Allow the soup to cool completely before sealing to maintain freshness.
- Freezer: Freeze the soup in individual portions for up to 3 months. Use freezer-safe containers, and remember to leave some space for expansion.
- Reheating: Thaw frozen soup overnight in the refrigerator. Reheat on the stove or in the microwave, adding a splash of broth to restore creaminess as needed.
- Quality Check: Before consuming, ensure the soup smells fresh, and look for any signs of spoilage, especially after freezing and thawing. Enjoy your cozy bowl of Slow Cooker Butternut Squash and Sweet Potato Soup with Miso!
Make Ahead Options
These Slow Cooker Butternut Squash and Sweet Potato Soup with Miso are ideal for busy weeknights, allowing you to prep in advance for ultimate convenience. You can chop the vegetables and store them in an airtight container in the fridge up to 24 hours ahead of time to keep everything fresh. Additionally, you can sauté the aromatics (onions, garlic, and ginger) and keep them refrigerated for up to 3 days before adding them to the slow cooker. When you’re ready to cook, simply add all the ingredients to the slow cooker, and follow the recipe as directed. This way, you’ll enjoy a warm, hearty dish with minimal effort, just as delicious as if made from scratch on the day!
Slow Cooker Butternut Squash and Sweet Potato Soup with Miso Recipe FAQs
How do I select ripe butternut squash and sweet potatoes?
Absolutely! When choosing butternut squash, look for a squash that feels heavy for its size and has a smooth, even skin without dark spots or blemishes. For sweet potatoes, choose those with unblemished skin that are firm to the touch. Avoid ones with soft spots or sprouting.
What is the best way to store leftovers of the soup?
Store your delicious Slow Cooker Butternut Squash and Sweet Potato Soup with Miso in an airtight container in the refrigerator for up to 5 days. For best results, let the soup cool completely before sealing. When you’re ready to enjoy it again, simply reheat on the stove or in the microwave, adding a splash of vegetable broth if needed to loosen the consistency.
Can I freeze the soup, and how should I do it?
Yes, you can freeze this comforting soup! Portion it into freezer-safe containers or bags, leaving a little room for expansion (about an inch), and it will last up to 3 months in the freezer. When you’re ready to enjoy it, thaw the soup overnight in the fridge. Reheat on the stove or in the microwave, stirring in some broth for creaminess, if necessary.
What should I do if my soup is too thick?
Very! If you find that your soup is thicker than you’d like after blending, simply stir in extra vegetable broth until you reach your desired consistency. This way, you can customize the texture to your liking while still enjoying all those wonderful flavors.
Are there any dietary considerations I should keep in mind?
The soup is vegan and gluten-free, making it a great option for various dietary needs. If you have allergies, be sure to check the labels on your miso paste, as some brands may contain soy or gluten. Soft or silken tofu is used for creaminess, so consider alternatives like quinoa or chickpeas if needed.
How can I enhance the flavors of the soup further?
I often recommend experimenting with different types of miso for varying flavors. White miso adds sweetness, while red miso contributes a bolder taste. Additionally, feel free to add fresh herbs like thyme or rosemary as garnish, or a splash of lemon juice for brightness just before serving.
Cozy Slow Cooker Butternut Squash and Sweet Potato Miso Soup
Ingredients
Equipment
Method
- Peel and chop the sweet potatoes and butternut squash into even-sized cubes. Add them to your slow cooker for that base layer of sweetness.
- In a skillet, heat sesame oil over medium heat and sauté the diced onions until they turn translucent. Add the garlic and ginger, cooking until fragrant, around 1-2 minutes.
- Transfer the aromatic mixture into the slow cooker. Add in the vegetable broth, half of the miso paste, red pepper flakes, and kosher salt. Stir until well combined.
- Cover and set the slow cooker on LOW for 4-5 hours or HIGH for 3-4 hours until the vegetables are tender.
- Near the end of cooking, drain and cube the tofu, then add it along with the remaining miso. Gently stir to blend the flavors.
- Use an immersion blender to puree the soup until smooth and creamy. Adjust consistency with more broth if needed.
- Ladle the warm soup into bowls and garnish with chili oil, sliced green onions, and toasted sesame seeds. Enjoy!