Autumn, Winter, Light Meals, Soup

Roast Acorn Squash & Miso Soup

This soup is super-simple, yet so very delicious. The soft, sweet, roasted flesh of the acorn squash is beautifully balanced with the salty umami of the miso paste.

Add soft, roasted garlic cloves, a little kick of chilli, and some earthy thyme, and you're onto a real winner. I know there are a lot of squash soup recipes out there – but please trust me that this is only one you need!



1 acorn squash, cut in half lengthways and deseeded

2 tbsp olive oil

1 tsp sea salt

½ tsp chilli flakes

A few sprigs of thyme

6 cloves garlic, skins on, lightly crushed

1 heaped tbsp white miso paste (fresh, ideally)

300-500ml vegetable stock

To serve

Pumpkin seeds

Sesame seeds

Thyme sprigs, leaves picked

Chilli flakes

Vegan feta (optional)

Chopped hazelnuts (optional)

Crusty bread


  1. Preheat the oven to 180°C/fan 160°C/Gas 4, and line a baking tray with greaseproof paper.
  2. Add the squash to the tray cut-side up, drizzle with the olive oil, and sprinkle over the sea salt and chilli flakes. Add a few thyme sprigs, and a good grinding of black pepper.
  3. Add the garlic to the tray, popping one in each hollow of the squash. Roast for around 30 mins, until soft, golden and caramelised in places.
  4. Remove from the oven and set aside. Once cool enough to handle, scoop out the squash flesh using a spoon, and place it in a medium pan.
  5. Squeeze the soft garlic cloves from their skins and stir them into the pan, along with the miso paste and vegetable stock – if you like a thicker soup, use 300ml, otherwise add the full 500ml.
  6. Heat the soup through, then blend until smooth, adding a bit more stock if needed. Taste for seasoning and adjust if necessary, then warm through gently, without boiling.
  7. Divide the soup between 4 warm bowls and top with some pumpkin seeds, sesame seeds, thyme leaves and chilli flakes. Add the feta and hazelnuts, if using, and serve with a hunk of crusty bread on the side.

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