Kabocha & Red Kuri Miso Soup


Rain rain rain….that’s pretty much all it’s been doing the past few weeks in Santa Cruz. And I’m not complaining…per se. While we definitely need the rain, I was starting to get a bit stir crazy spending so much time inside. After all, I did move to California for the abundance of outdoor fun. When the sun finally made an appearance over the weekend, I went hiking. Wilder Ranch has some absolutely breathtaking views of the ocean, as you hike up in elevation. Since it was such a clear day, we were able to see across the Monterey Bay to Carmel.



Since it’s been such soup weather, I threw together a slight variation of My New Roots’ Pumpkin Miso Broth with Soba. Thank you for the great recipe!

I swapped the pumpkin for kabocha and red kuri squash, because that’s what I had from the farmers market.

And I PROMISE it tastes better than it looks. I left the skin on both squash when I blended it, which gave the soup that nice puke green color. 😉 If you use pumpkin, the soup will be more orange. Either way the soup is sweet, savory, and hearty.

Kabocha & Red Kuri Miso Soup


  • 2 tbl olive oil
  • 3 cloves garlic, minced
  • 1 small kabocha squash, chopped (skin on)
  • 1 small red kuri squash, chopped (skin on)
  • 4 cups water
  • 3oz (about 1/3 package) soba noodles
  • 2 tbl sesame seeds
  • 12 oz cremini or shiitake mushrooms, sliced
  • 3.5 tbl white miso
  • 1 tbl fresh ginger, minced or zested

What to do: 

  • In a large pot over medium heat, heat 1 tablespoon of olive oil. Once heated, add the garlic and cook until golden brown.
  • Add the squash and water, and bring to a boil. Reduce the heat, cover, and allow the soup to simmer for about 15 minutes until the squash is tender.
  • While the squash cooks, prepare the soba noodles according to their package directions.  Drain and set aside until everything else is ready.
  • Toast the sesame seeds in a pan on your stovetop, over medium heat for about 3 minutes.
  • In a separate pan, heat the other tablespoon of olive oil and saute the mushrooms over medium heat for about 6 minutes.
  • Once the squash is ready to go, carefully add it (including the water) to a blender, along with the miso and ginger. Blend until smooth.
  • Add the blended soup back to the original soup pot. Stir in the pasta, sesame seeds, and mushrooms. Enjoy!


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