Easy Butternut Squash and Couscous Soup (Healthy, Vegan & Cozy)
This butternut squash and couscous soup is healthy, vegan, and comforting. Made with miso, leafy greens, and vegan cheddar in one pot.
Equipment
- stock pot
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 4 cups butternut squash peeled and cut into 1-inch cubes
- 2 medium carrots sliced
- 5 cups vegetable broth or water
- ¾ cup dry couscous
- 1 tablespoon white or yellow miso paste
- 1½ tablespoons soy sauce
- 2 cups chopped kale stems removed
- 1½ cups fresh spinach
- ¾ cup shredded vegan cheddar cheese
- Seasonings Optional but Recommended
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme or oregano
- Pinch of red pepper flakes optional
Instructions
Step 1: Sauté the aromatics
- Heat olive oil in a large pot over medium heat. Add diced onion and carrots. Cook for 5–7 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Step 2: Add the butternut squash
- Stir in the cubed butternut squash. Cook for 3–4 minutes, allowing it to coat in the oil and aromatics.
Step 3: Build the broth
- Add 5 cups water or vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 15–18 minutes, or until the squash is fork-tender.
Step 4: Add miso and soy sauce
- Lower the heat. Whisk miso paste with a ladle of hot broth until smooth, then stir it back into the pot. Add soy sauce and black pepper.
Step 5: Cook the couscous
- Stir in the couscous. Simmer for 5 minutes, until tender.
Step 6: Add greens and cheese
- Add spinach, kale, and vegan cheddar. Stir gently until the greens wilt and the cheese melts into the broth.
Step 7: Taste and serve
- Adjust seasoning if needed. Serve hot.