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Roasted Honeynut Squash Soup with Apples, Ginger, and Yellow Miso

A soothing, gingery soup that's perfect for autumn and a great way to use up whatever roasted squash or pumpkin you have in your fridge.


  • 4 honeynut squash, halved, seeded This recipe will also work with any kind of roasted squash.
  • Extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 tablespoons butter
  • 1 yellow onion, roughly chopped
  • 1 to 2 celery, roughly chopped
  • 1 to 2 carrots, roughly chopped
  • 1 Granny Smith apple, cored, roughly chopped (skin-on)
  • 2-inch piece ginger, peeled, roughly chopped
  • 4 - 6 cups chicken stock (preferably homemade; see post for the quick way)
  • 1/2 cup yellow miso
  • Maple syrup (optional)


  • Heat the oven to 425. Coat the squash in olive oil (about 1/4 cup), sprinkle with lots of salt and pepper, and roast on a cookie sheet 20 to 30 minutes, flipping the squash halfway through. Keep an eye on it as it roasts; you want it deep, dark brown all over, but not burnt. Allow to cool and then roughly chop, skin-on.
  • In a large pot, melt the butter along with 2 tablespoons of olive oil. When hot, add the chopped onions, celery, carrots, apple, and ginger. Stir all around with a pinch of salt and when everything is softened and fragrant, add the squash. Stir all around until the squash is thoroughly mixed in with everything else.
  • Add just enough stock to cover everything (you can always add more later). Bring to a boil, lower to a simmer, add a pinch of salt and cook at a low simmer for 30 minutes. You'll know you're ready when everything mushes easily against the side of the pot with a wooden spoon.
  • Pour the mixture into a blender, add the yellow miso, and CAREFULLY turn the blender on, being sure to start slow and to cover the hole at the top with a kitchen towel. Slowly crank up the speed and blend on high speed for a good minute or two.
  • Strain the mixture back into your pot and taste. Adjust with salt and pepper and, if for some reason it's not sweet enough, add a splash of maple syrup. If it's not rich enough, you can add cream or butter. And if it's not funky enough, add more miso. Enjoy!