autumn harvest soup


by: Angry Asian

squash + potato miso sou


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serves: 4-6


1 onion, diced

3 carrots, peeled and diced

1 clove garlic, minced

2 tbl olive oil

1/4 cup honey

2 tsp generous miso


2 medium sized potatoes, scrubbed and dice

half a good sized butternut squash, cubed

soup base:

2 homemade bouillon cubes

3 cups water

(alternatively, 3-4 cups of low-sodium stock, veggie or chicken)

Nutrition Facts
autumn harvest soup

Servings Per Recipe: 4

Amount per Serving

Calories: 251

  • Total Fat: 7.4 g
  •     Saturated Fat: 1.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0.2 mg
  • Sodium: 170.6 mg
  • Total Carbs: 45.2 g
  •     Dietary Fiber: 4.3 g
  •     Sugars: 22 g
  • Protein: 3.7 g

how is this calculated?

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1.  In a pot, sweat the mirepoix veggies in olive oil, starting with the onions until translucent. add in the carrots and then the garlic. the timing is flexible, you can either go for a pale coloring or a deeper caramelized flavor, it's to your preference, anywhere from 5-15 minutes. deglaze the pot with honey. i guessed on the amount, it's basically how ever much came out of the bottle. you don't want it sweet but you still do want some flavor. mix with veggies until shiny and coated, then add in the miso. again, this is based on taste preference. i used a mild flavored miso. miso can be salty so at your discretion season accordingly.

2.  Throw in the bouillon cubes and water (or stock). again, depending on how salty the stock or bouillon cubes are, adjust liquid and seasoning accordingly.

3.  Bring to a boil and then lower heat to simmer.

4.  At this point, add in the potatoes and squash cubes. allow to simmer gently until all veggies are tender.

5.  Either using a handheld blender or vitamix, puree the soup to preferred consistency. i don't like it too smooth, it comes out as baby food to me, so i leave in some chunks for texture. adjust season and add more liquid (water or stock) if you want a thinner soup.

6.  Garnish with roasted squash seeds for added crunch and texture.

Cooks' note:
use organic seasonal ingredients

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