Butternut Squash and Ginger Miso Soup

Soy Division Glasgow

This delicious vitamin-packed soup will brighten the darkest days.

Serves 8.


2 tablespoons olive oil
2 white onions – chopped
4 cloves of garlic – grated
Large piece of root ginger – grated
800g butternut squash – chopped
800g sweet potato – chopped
200g carrots – chopped
1 and 1/2 litres of veg stock
Salt and pepper to taste
3 tablespoons of white miso paste
Toasted pumpkin seeds to garnish


Lightly fry onions, garlic and ginger for 5 mins on a low heat.
Add squash, potato and carrots, stir for a few minutes.
Add stock and salt/pepper to taste.
Simmer for 40 mins until veg are soft.
Let cool slightly then stir in the miso.
Purée till smooth.
Add toasted pumpkin seeds, and serve.

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