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We’ve got soup on the mind as the the weather fades and leaves line the streets. It’s sweater weather, as they say. Soup weather too.
There is nothing more satisfying on a crisp autumn day that a bowl of warm soup and a glass of wine with friends, am I right? Today we're sharing a recipe for Miso Butternut Squash that pairs perfectly with K-J AVANT Chardonnay. But really, it works well with any of the best Chardonnay wines from Kendall-Jackson. A familiar classic is elevated with a hint of umami from the miso (a traditional Japanese seasoning/paste produced by fermenting soybeans with salt and the fungus Aspergillus oryzae and sometimes rice, barley, or other ingredients). I think Miso makes everything it touches a bit more special.
Why You’ll Love This Miso Butternut Squash Soup
There’s something irresistibly cozy about this soup—it’s creamy, savory, and just a little unexpected in the best way. The sweet roasted squash and caramelized onions lay down that classic autumn comfort, but then the miso comes in with its deep umami richness and takes the whole thing to another level. It’s both familiar and elevated, a little bit rustic and a little bit refined. Plus, it’s the kind of recipe that fills your kitchen with amazing smells and your bowls with something you actually want to curl up with. Pair it with a glass of chilled Chardonnay and you’ve basically bottled fall in a bowl.
Key Ingredients
This soup keeps things simple, but each ingredient plays an important role in building that layered, cozy flavor.
- Butternut Squash – The star of the show, roasted for sweetness and depth.
- Sweet Onions – Caramelized until golden and rich; they form the base of the soup’s flavor.
- Honeycrisp Apple – Adds just a touch of brightness and natural sweetness.
- Brown Rice Miso Paste – Brings the savory, umami magic that sets this soup apart.
- Fresh Thyme & Garlic – Aromatic and earthy, they round out the flavor beautifully.
- Vegetable or Chicken Broth – Your choice here, both work well to bring everything together.
- Butter & Olive Oil – For richness, silkiness, and a little extra indulgence.
How to Make Butternut Squash Soup
This soup is all about building flavor in layers, starting with caramelized onions and ending with a silky-smooth finish. Here's how to pull it off.
Start by roasting your butternut squash. Toss the cubes in a bit of olive oil and roast at 400°F until they’re just starting to brown and caramelize around the edges — that golden color means flavor. Meanwhile, in a large heavy pot, caramelize the sliced sweet onions slowly with more olive oil. You want them deeply golden and soft. Once they’re almost there, stir in the thyme, garlic, sliced apple, and half the butter. Let everything mingle and soften for another 10 to 15 minutes.
Now, it’s miso time. Add the paste right into the onion mixture. It’ll be sticky and a bit stubborn at first, but it’ll melt down as soon as you add the roasted squash and a splash of broth. Use that splash to deglaze the pot and scrape up all the flavorful bits, then pour in the rest of the broth. Let the soup simmer gently for about 20–25 minutes.
When everything is soft and cozy, blend the soup in batches until velvety smooth — add a little filtered water to thin if needed. Stir in the remaining butter for that extra-silky texture. Serve warm with a garnish of fresh chives, micro basil, or a drizzle of your favorite hot sauce if you're feeling bold.
Miso Butternut Squash Soup
Recipe Type:
Soup
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Servings:
6
Ingredients
- 3 lbs butternut squash, peeled, seeded, and cubed
- 4 sweet onions (Vidalia or Walla Walla)
- 1 Honeycrisp apple, sliced, skins on
- 2 Tbsp minced fresh thyme
- 4 Tbsp olive oil, divided
- 1 Tsp minced garlic
- ½ cup unsalted butter
- 3 heaping Tbsp brown rice miso paste
- 4½ cups vegetable or chicken broth
- salt/pepper
- (optional for garnish)
- chives, chopped
- micro basil
- your favorite hot sauce
Instructions
- Preheat the oven for 400.’ Toss prepared squash cubes in 2 tablespoons olive oil. Bake for 20-30 minutes until just starting to brown around the edges.
- In a heavy, large pot over medium-high heat, combine onions and 2 tablespoons olive oil to caramelize. When onions begin to brown, add thyme, apple, garlic, and half of the butter. Continue to simmer, stirring frequently. After 10-15 minutes stir in miso paste. Mixture will be sticky and clumpy for a bit. Add roasted butternut squash. Stir again. Pour in a bit of the broth to deglaze, then add the rest of the broth. Add a dash of salt and pepper. Simmer over medium-low heat, covered, for 20-25 minutes.
- Puree in batches in a high powered blender. Thin as needed with filtered water. Transfer pureed soup to a serving vessel. Garnish with chives, micro basil, and hot sauce as desired.
- Add the second portion of butter after the soup has been pureed.
How to Pair Butternut Squash Soup with Wine
Miso Butternut Squash Soup is rich, savory, and just a little sweet—exactly the kind of dish that calls for a Chardonnay with balance. The earthy depth of the miso and the natural sweetness of roasted squash meet their match in a glass of Kendall-Jackson AVANT Chardonnay. It’s bright and crisp, with citrus and green apple notes that lift the richness of the soup and cleanse the palate between spoonfuls.
If you’re looking for a fuller-bodied pairing, Kendall-Jackson Grand Reserve Chardonnay is a stunner. With its creamy texture, toasty oak, and hints of baking spice, it mirrors the comforting fall flavors in the soup and brings out the soup’s buttery finish.
Either way, you’ve got a bowl in one hand and a glass in the other. That’s fall done right.
