Kabocha Squash and Parsnip Purée

Enjoy this soup when late summer weather becomes cool. Different versions of this soup can be made using various winter squash: butternut, buttercup, acorn, or carnival. Peel squash skins if they are tough.

Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 1 medium onion, diced
  • 1 clove garlic, crushed
  • 1 tsp. sesame oil
  • 4 cups spring water
  • 3 cups kabocha squash, cubed
  • 1 cup parsnips, diced
  • 1 piece (3 inches) wakame, soaked
  • 4 tsp. sweet white miso
  • 1⁄4 cup fresh dill, chopped


  • In a soup pot, sauté onion and garlic in oil over medium heat.
  • Add water, squash, parsnips, and wakame. Bring to boil, and simmer, covered, for 30 minutes.
  • Season with sweet white miso. Purée in a food mill or blender. Return soup to pot. Simmer, covered, 3 minutes.
  • Garnish with chopped dill.