Sweet Potato Miso Ginger Soup

"I made this Sweet Potato Miso Ginger Soup to start my Thanksgiving meal. I also made a vegan egg-not with cinnamon and cashew milk."
-- @lemishmash
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  • Recipe Card
Prep time 10mins
Cook time 1hr
Serves or Makes: 4

Recipe Card


  • 1 cup peeled and cubed sweet potato
  • 1 cup peeled and cubed butternut squash
  • 2 cups vegetable stock
  • 2 leeks, chopped and sautéed
  • 1 onion, chopped and sautéed
  • 1 inch ginger piece, chopped
  • 1 teaspoon turmeric
  • 1 tablespoon miso paste
  • 2 tablespoons Olive oil
  • Salt and pepper, to taste


  • Step 1

    Preheat the oven to 350℉. Line a rimmed pan with parchment paper.

  • Step 2

    Toss the sweet potato and butternut squash in oil and a pinch of salt. Transfer to the prepared pan and roast for 45 minutes.

  • Step 3

    Next, sautée the onions, leek, and ginger until golden brown. Add turmeric, miso paste, and salt and pepper to taste.

  • Step 4

    Blend everything in a high-speed blender with the vegetable broth. Add more salt and pepper if needed. Garnish with cranberries and hemp seeds.