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Butternut Squash and Mushroom Miso Soup

Yields4 ServingsPrep Time25 minsCook Time40 minsTotal Time1 hr 5 mins

You can't go wrong with this butternut squash and mushroom miso soup recipe on a cold winter day. It's got tons of textures and flavors and it's really easy to make!

Butternut Squash and Mushroom Miso Soup

 1 butternut squash, peeled and cubed into ¼” pieces
 4 tbsp Colavita Extra Virgin Olive Oil
 Kosher or sea salt
 Freshly ground pepper
 2 tbsp unsalted butter
 1 shallot, finely chopped
 1 ¼ lbs mixed mushrooms, stems discarded and mushrooms coarsely chopped
 3 garlic cloves, minced
 2 qts water
 2 tbsp white miso paste
 1 lb Colavita Elbow, Cavatappi or Small Shell Pasta
 ¼ cup freshly grated parmigiano-reggiano cheese, plus more for serving
 2 tbsp snipped chives

Preheat the oven to 425°F.


Place the cubed squash on a baking sheet lined with parchment paper. Drizzle with 2 tbsp of Colavita olive oil, sprinkle with salt and pepper.


Place the squash in the oven and roast for 30 minutes, until tender.


Remove from the oven and set aside.


Meanwhile, in a large pot, melt the butter and the remaining 2 tablespoons of Colavita Olive Oil.


Add the shallot and cook over moderate heat, stirring, until golden, 5 minutes.


Add the mushrooms and garlic and cook, stirring, until the mushrooms begin to wilt, 7 minutes.


Add the water and miso paste, and bring to a simmer over low heat.


Fill a separate large pasta pot with water and bring it to a boil.


Once it is boiling, add a healthy amount of kosher or sea salt.


Add the pasta and cook according to the instructions on the package.


Drain the pasta.


Place a scoop or two of pasta into a soup bowl. Ladle the broth and vegetables over the pasta, filling the bowl.


Garnish with the chives and grated cheese.

Nutrition Facts

Servings 4