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Dairy
Easy
1 Hour
Diets 
This velvety, mild, sweet, and fragrant soup’s two star ingredients, Japanese sweet potato (a white-fleshed tuber with a subtle, slightly nutty flavor similar to a chestnut) and kabocha squash (a sweet and starchy winter squash), lend an earthy depth and complexity to this concoction that I think you’ll dig, no pun intended. Pro tip: If you have soup left over, bring some to work in a thermos for a delightful, warming lunch option.
Makes about 8 cups.
2 tablespoons Tuscanini Extra-Virgin Olive Oil, plus more for drizzling
4 tablespoons (1/2 stick) unsalted butter
2 cups chopped yellow onions (about 2 medium or 1 large)
6 cloves garlic, smashed using the side of a knife
1 and 1/2 pounds Japanese sweet potato, peeled and cut into 1/2-inch pieces (about 4 cups)
1 (1-and-1/2-pound) kabocha squash, peeled, seeded, and cut into 1/2-inch pieces (about 4 cups)
8 cups low-sodium vegetable broth
1/4 cup sweet white miso paste
freshly ground Gefen Black Pepper
1/4 cup chopped fresh chives, for serving
In a large pot, warm the olive oil and butter over low heat until the butter is melted and foamy, about two minutes. Add the onions and garlic, stir to combine, cover, and let them sweat in the pot until they are very soft, 12 to 15 minutes.
Add the sweet potato, squash, and broth. Bring to a simmer over medium heat and cook until the sweet potato and squash are very tender, about 30 minutes total.
Working in batches, carefully transfer the soup to a blender. Remove the center of the blender lid (to allow the steam to escape) and cover the lid with a dishcloth, then blend until smooth. Return the soup to the pot and keep warm over low heat.
Ladle half a cup of the soup into a small bowl and stir in the miso. Use a spoon to mash and mix the miso until it is smooth and fully combined, then add the mixture to the soup in the pot and stir to combine. Season with salt and pepper.
Ladle the soup into bowls and garnish with a drizzle of olive oil and a sprinkle of chives. Serve warm.
Recipe reprinted with permission from Warm Your Bones: Cozy Recipes for Chilly Days and Winter Nights by Vanessa Seder © 2024. Published by Union Square & Co. Photographs © Jenny Bravo.
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This soup is delicious and so refined. Perfect fall flavors for Sukkos! Planning to garnish with roasted pumpkin seeds and chili oil. Bought the kobucha already peeled and cubed which sped up the prep a lot. Highly recommend!