Asian Soup Vegetarian Delicata Squash Recipe to Try Today

When the crisp air of autumn arrives, nothing quite hits the spot like a warm, comforting bowl of soup. This Asian-inspired vegetarian delicata squash soup is a vibrant celebration of seasonal flavors and wholesome ingredients.

Delicata squash, with its tender, sweet flesh and edible skin, cooks quickly and adds a naturally creamy texture without the need for heavy cream. Paired with traditional Asian seasonings like ginger, garlic, soy sauce, and a hint of sesame oil, this soup becomes a perfect harmony of sweet, savory, and umami notes.

Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your repertoire, this recipe is straightforward, nutritious, and incredibly satisfying. It’s a delightful way to enjoy the bounty of fall while indulging in the flavors of Asia.

Plus, it’s gluten-free, dairy-free, and perfect for meal prep or a cozy weeknight dinner.

Why You’ll Love This Recipe

This Asian vegetarian delicata squash soup is a unique twist on classic squash soups, bursting with fragrant spices and fresh ingredients that awaken the senses. The delicate sweetness of the squash perfectly balances the savory depth of miso and soy sauce, creating a rich, flavorful broth without any animal products.

It’s light yet nourishing, making it ideal for any time of the year, especially when you’re craving something wholesome and warming.

Another reason to love this soup is how simple it is to prepare. With just a handful of fresh vegetables and pantry staples, you can have a hearty meal ready in under an hour.

It’s also versatile—feel free to add tofu, mushrooms, or even noodles to customize it to your liking. This recipe also pairs beautifully with other comfort dishes like our Green Chile Cheese Bread Recipe or the light and fluffy Hamburger Bun Sourdough Recipe.

Ingredients

• 1 medium delicata squash (about 1 lb), halved and seeded
• 1 tablespoon sesame oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth (low sodium preferred)
• 2 tablespoons miso paste (white or yellow)
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 large carrot, peeled and sliced
• 1 cup shiitake mushrooms, sliced (optional)
• 2 green onions, thinly sliced, for garnish
• 1 teaspoon toasted sesame seeds, for garnish
• Salt and pepper, to taste
• Fresh cilantro or Thai basil, for garnish (optional)

Equipment

• Large soup pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Vegetable peeler (optional, for delicata squash skin)
• Wooden spoon or spatula
• Immersion blender or regular blender
• Measuring spoons
• Mixing bowls (optional)

Instructions

1. Prepare the delicata squash: Preheat your oven to 400°F (200°C). Cut the delicata squash in half lengthwise and scoop out the seeds with a spoon. You can leave the skin on as it becomes tender when roasted, but peel if you prefer. Slice the squash into 1/2-inch half-moons.
2. Roast the squash: Place the sliced delicata squash on a baking sheet lined with parchment paper. Drizzle with a little sesame oil and season lightly with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and slightly caramelized.
3. Sauté aromatics: While the squash roasts, heat 1 tablespoon of sesame oil in a large soup pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add vegetables and broth: Add the sliced carrot and shiitake mushrooms (if using) to the pot. Stir and cook for 3-4 minutes. Pour in the vegetable broth and bring the mixture to a gentle boil.
5. Simmer the soup: Reduce heat to low and let the soup simmer for about 15 minutes, or until the carrots are tender.
6. Incorporate miso and soy sauce: In a small bowl, whisk the miso paste with a few tablespoons of hot broth until smooth. Stir this miso mixture back into the soup along with the soy sauce. Avoid boiling the soup after adding miso to preserve its delicate flavors and probiotics.
7. Blend the soup: Add the roasted delicata squash to the pot. Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a blender and puree until smooth.
8. Adjust seasoning: Taste the soup and add salt, pepper, or additional soy sauce as needed. If the soup is too thick, add a little more broth or water to reach your desired consistency.
9. Serve and garnish: Ladle the soup into bowls and garnish with sliced green onions, toasted sesame seeds, and fresh cilantro or Thai basil if desired.

Tips & Variations

Delicata squash is unique because its skin is edible and softens when cooked, but if you prefer, peel it before roasting. Roasting enhances the natural sweetness and adds depth of flavor to the soup.

For a protein boost, add cubed firm tofu or edamame to the soup just before serving. You can also toss in some cooked rice noodles or soba noodles to make it a heartier meal.

If you like a little heat, add a splash of chili garlic sauce or sprinkle red pepper flakes on top. For a creamier texture, stir in a splash of coconut milk or cashew cream after blending.

Don’t have miso paste? Try substituting with a tablespoon of soy sauce and a bit of tahini for a nutty undertone, though the flavor will be less authentic.

Nutrition Facts

Serving Suggestions

This soup shines as a starter or a main course alongside a crisp Asian-inspired salad, such as cucumber and carrot ribbons dressed in rice vinegar and sesame oil.

Pair it with crunchy sides like our Green Chile Cheese Bread Recipe or warm bread rolls like the Hamburger Bun Sourdough Recipe for a comforting, complete meal.

For a lighter touch, serve with steamed jasmine or brown rice, or even add a few steamed dumplings for an extra treat. This soup also pairs well with lightly pickled vegetables or kimchi, which can be found in many Asian grocery stores or made at home.

Conclusion

This Asian vegetarian delicata squash soup is the perfect embodiment of comfort food that’s both nourishing and flavorful. It’s a versatile recipe that showcases the natural sweetness of delicata squash while balancing it with the savory, umami-rich elements of miso and soy sauce.

Whether you’re cooking for a family dinner or prepping meals for the week, this soup offers a delicious way to enjoy plant-based eating without sacrificing taste or satisfaction.

Its quick preparation and simple ingredients make it accessible to cooks of all skill levels, while its depth of flavor will impress any foodie. For more inspiring vegetarian recipes, be sure to check out our Half Runner Beans Recipe or indulge your sweet tooth with the Glazed Twist Donut Recipe.

Embrace the cozy vibes and seasonal produce with this delightful bowl of soup—your taste buds will thank you!

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