Roasted Squash Soup with Carrots, Miso & Porcini
Cosy, Nourishing & Full of Flavour!
This velvety soup is rich, savoury, and bursting with umami goodness—thanks to sweet roasted squash, earthy carrots, miso, and porcini mushrooms. It’s easy to make, deeply nourishing, and 100% plant-based. A perfect bowl of comfort to warm you up all pumpkin season long!
Prep
5 mins
Cook
45 mins
Blend
2-4 mins
Total
55 mins
Serves
4 ppl
Ingredients:
1 Butternut Squash (around 1 kg)
1 Red medium Onion
2 Carrots
4-6 cloves of Garlic
1/2 Tbsp of olive Oil (optional)
1-2 Tbsp of Miso paste
3 gr of dry Porcini Mushrooms
1/2 tsp of freshly cracked Black Pepper
1/4 tsp of Turmeric
1/4 tsp of freshly grated Nutmeg
1 pinch of Cayenne pepper (optional)
800 ml of the water from the dry Porcini (more if needed)
Toppings:
- 1 tsp of roasted Pumpkin seeds
- 1 tsp of Sunflower seeds
- 1 Tbsp of chopped Coriander or Parsley
- 1 Tbsp of Yogurt, Sour cream or Oat cream
About this recipe
This is the kind of soup that makes cold, grey evenings in London feel a little warmer. It’s simple, comforting, and full of depth thanks to a few clever ingredients:
Roasting the veg (squash, carrots, onion, and garlic) brings out their natural sweetness and enhances the overall flavour.
Miso and porcini mushrooms add rich umami and a savoury depth that makes this soup stand out.
Warm spices create a comforting, cosy feel in every spoonful.
If your blender is on the smaller side, transfer everything to a pot for that final simmer—easy!
Topping Ideas:
A swirl of homemade sour cream or unsweetened yoghurt for tang
A drizzle of balsamic vinegar to cut through the richness
A sprinkle of cayenne, roasted seeds, and fresh herbs like coriander, parsley or dill
Serve with a slice of my gluten-free Buckwheat Bread for a wholesome, filling meal. This soup is on repeat in my kitchen all season long—I hope you love it as much as we do!
Instructions step by step:
Step 1 – Prepare the Butternut Squash.
Thoroughly wash the squash under running water to remove any dirt. If the squash is hard to cut, microwave it for 1 minute to soften it slightly. Place it on a stable surface and, using a sharp knife, carefully slice it lengthwise down the middle. Scoop out the seeds and stringy pulp with a spoon.
Step 2 – Prepare the Carrots.
Preheat the oven to 180°C (355°F) with the fan on. Wash the carrots thoroughly under running water. Slice them lengthwise in half, then cut them into halves or quarters, depending on their size, to ensure even roasting.
Step 3 – Prepare the Onion and Garlic.
Halve the red onion, peel it, and slice it into thin half-moons (around 12 slices). For the garlic cloves, simply trim off the ends—there’s no need to peel them for roasting.
Step 4 – Season and Roast.
Step 5 – Prepare the Porcini Broth.
While the vegetables are roasting, pour 1 liter of boiling water over the dried porcini mushrooms in a bowl. Let them soak for at least 30 minutes to release their rich, earthy flavour.
Step 6 – Remove the Onions.
Halfway through baking (around 20 minutes), or once the red onions turn golden brown, remove them from the oven. Onions cook faster than the other vegetables and can burn easily, so keep a close eye on them.
Step 8 – Blend.
Transfer the roasted butternut squash flesh, onions, carrots, miso paste, and spices into a blender. Squeeze the roasted garlic cloves out of their peels and add them to the blender. Pour in half of the porcini mushroom soaking liquid and blend until smooth and creamy.
Step 9 – Adjust Thickness and Serve.
If your blender is large enough and the soup has reached your desired thickness, you can serve it directly from the blender jar. Otherwise, pour the soup into a pot and add more stock until it reaches your preferred consistency. Stir in grated nutmeg, taste, and adjust the seasoning as needed before serving.
About these Ingredients:
Butternut Squash: Any variety of pumpkin or squash works well for this recipe. If your squash is too tough to cut, rinse it with warm water or microwave it for 1 minute to soften. Butternut squash becomes wonderfully sweet and caramelized when roasted, developing a smooth, velvety texture.
Garlic: Roasted garlic is pure magic! Its sharp, pungent bite transforms into a mellow, buttery sweetness that melts in your mouth. Each clove becomes soft and caramelized, releasing a rich, nutty flavor that’s both savory and subtly sweet. It’s the perfect ingredient to elevate this soup to a gourmet level with its depth and complexity.
Carrots: Roasted carrots are a delightful balance of natural sweetness and earthy depth. The high heat caramelizes their natural sugars, giving them a subtly smoky, almost honey-like flavor. Their tender texture and slight nuttiness make them the perfect complement to savory dishes, adding warmth and a hint of brightness to our soup.
Red Onion: While you can substitute with white or yellow onions, I prefer red onion for its higher nutrient content and ability to enhance the dish’s rich color. Roasting red onions brings out their mild sweetness and savory flavor, which turns delightfully umami-rich.
Dry Porcini Mushrooms: Dry porcini mushrooms are the secret to adding a rich, earthy depth and incredible umami flavor to this soup. Their concentrated flavor elevates the dish, making it taste more complex and satisfying, while the soaking water infuses the broth with even more savory goodness. If you don’t have it use vegetable stock instead.
Miso Paste: Miso adds umami, saltiness, and a touch of sweetness from fermentation. It’s healthier than salt and great for gut health.
Turmeric & Black Pepper: Turmeric adds earthy flavour, warmth, and a golden hue, along with anti-inflammatory benefits. Pairing it with black pepper boosts the absorption of curcumin, its active compound. Together, they enhance both the flavour and health benefits, perfectly balancing the sweetness of the squash and the umami from the mushrooms.
More Tasty Ideas for You
Roasted Squash Soup with Carrots, Miso and Porcini
Equipment
- 1 Roasting tray
- 1 blender
Ingredients
- 1 Butternut Squash around 1 kg
- 1 Red medium Onion
- 2 Carrots
- 4-6 cloves of Garlic
- 1/2 Tbsp of Olive Oil optional
- 1-2 Tbsp of Miso paste
- 3-5 gr of dry Porcini Mushrooms
- 1/2 tsp of freshly cracked Black Pepper
- 1/4 tsp of Turmeric
- 1/4 tsp of freshly grated Nutmeg
- 1 pinch of Cayenne pepper optional
- 800 ml of the water from the dry Porcini more if needed
Topping/Garnish (optional)
- 1 tsp of roasted Pumpkin seeds
- 1 tsp of Sunflower seeds
- 1 Tbsp of chopped Coriander or Parsley
- 1 Tbsp of Yogurt Sour cream or Oat cream
Instructions
- Prepare the Butternut Squash.Thoroughly wash the squash under running water to remove any dirt. If the squash is hard to cut, microwave it for 1 minute to soften it slightly. Place it on a stable surface and, using a sharp knife, carefully slice it lengthwise down the middle. Scoop out the seeds and stringy pulp with a spoon.
- Prepare the Carrots.Preheat the oven to 180°C (355°F) with the fan on. Wash the carrots thoroughly under running water. Slice them lengthwise in half, then cut them into halves or quarters, depending on their size, to ensure even roasting.
- Prepare the Onion and Garlic.Halve the red onion, peel it, and slice it into thin half-moons (around 12 slices). For the garlic cloves, simply trim off the ends—there’s no need to peel them for roasting.
- Season and Roast.Arrange the deseeded squash, sliced carrots, and onion half-moons on a baking tray. Place the garlic cloves inside the hollow of the squash. Drizzle with 1/2 tablespoon of olive oil and season with black pepper to taste. Flip the squash flesh-side down, ensuring the garlic stays in place. Roast in the oven for 40–50 minutes.
- Prepare the Porcini Broth.While the vegetables are roasting, pour 1 liter of boiling water over the dried porcini mushrooms in a bowl. Let them soak for at least 30 minutes to release their rich, earthy flavour.
- Remove the Onions.Halfway through baking (around 20 minutes), or once the red onions turn golden brown, remove them from the oven. Onions cook faster than the other vegetables and can burn easily, so keep a close eye on them.
- Scooping Butternut Squash Flesh.Allow the roasted butternut squash to cool slightly, then use a spoon to scoop the soft flesh away from the skin. Discard the skin and set the flesh aside for blending.
- Blend.Transfer the roasted butternut squash flesh, onions, carrots, miso paste, and spices into a blender. Squeeze the roasted garlic cloves out of their peels and add them to the blender. Pour in half of the porcini mushroom soaking liquid and blend until smooth and creamy.
- Adjust Thickness and Serve.If your blender is large enough and the soup has reached your desired thickness, you can serve it directly from the blender jar. Otherwise, pour the soup into a pot and add more stock until it reaches your preferred consistency. Stir in grated nutmeg, taste, and adjust the seasoning as needed before serving.
Notes
- pumpkin |
- gluten free |
- healthy soup |
- vegan |
- comforting
Did you make this recipe?
Please tag us on @fromplantswithlovekitchen
There are no reviews yet. Be the first one to write one.