Asian Sesame Sweet Potato & Squash Soup

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings


  • 2 tbsp sesame oil
  • 1 yellow onion chopped
  • 2 garlic cloves peeled and finely chopped
  • 1 " piece of fresh ginger peeled and chopped
  • 1 medium butternut squash peeled, seeds removed and diced
  • 1 large sweet potato peeled and diced
  • ¼ cup mirin sweet cooking wine
  • 2 tbsp light miso paste
  • 5 cups low sodium chicken stock
  • 6 snack size sheets of nori dried seaweed
  • 3 teaspoons sesame seeds
  • sea salt and freshly ground pepper


  1. Heat sesame oil in a large pot or saute pan on medium-high heat. Saute onion, garlic and ginger until softened, about 2 minutes. Add squash and sweet potato and sauté 1 minute longer.
  2. Whisk together mirin and miso paste. Add to vegetables along with chicken stock. Bring to a boil, then turn heat down and simmer uncovered for 20-25 minutes, or until vegetables are soft.
  3. Using an immersion blender or food processor, puree soup until smooth. Return to pot and season with salt and pepper to taste.
  4. Lightly toast the sesame seeds in a toaster oven or in a small pan on the stove top over low heat.
  5. Serve and top with toasted sesame seeds and pieces of nori.