Dinner

Miso & Butternut Soup with Sesame Kale Recipe

BySophie Carsel November 26, 2025November 26, 2025

Introduction

This miso and butternut squash soup is a comforting and flavorful dish that’s perfect for cooler days. Creamy butternut squash pairs beautifully with the savory depth of miso and the nutty crunch of sesame kale. It’s both nourishing and easy to prepare, making it a great choice for a wholesome meal.

Two white bowls filled with bright orange soup are placed on a white marbled textured surface. Each bowl has one layer of smooth, thick orange soup topped with a vibrant green leafy garnish sprinkled with small white and black seeds. A silver spoon rests inside the bowl on the left, which is placed on a brown and white checkered cloth. Next to the bowls, there is a small bowl with light brown seeds and a silver spoon lying beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp rapeseed oil
1 large onion, chopped
400g butternut squash, skin-on, cut into chunks
2 garlic cloves, chopped
210g can butter beans, drained
2 tsp vegetable bouillon
80g shredded kale, finely chopped
2 tsp sesame oil
2 tsp toasted sesame seeds
2 tsp finely grated ginger
1 tbsp brown rice miso

Instructions

Step 1: Heat the rapeseed oil in a large pan over medium heat. Add the chopped onion and fry for 5 minutes until softened.
Step 2: Add the butternut squash chunks and chopped garlic to the pan. Stir for about one minute to combine the flavors.
Step 3: Stir in the drained butter beans and vegetable bouillon, then pour in 1 litre of water. Cover the pan and simmer gently for 20 minutes, or until the squash is tender.
Step 4: While the soup simmers, steam the shredded kale for 10 minutes until softened.
Step 5: Toss the steamed kale with sesame oil, toasted sesame seeds, and grated ginger. Set aside to let the flavors meld.
Step 6: Once the squash is tender, stir the brown rice miso into the soup. Use a hand blender to blitz the soup until smooth and creamy.
Step 7: Ladle the blended soup into bowls and top with the sesame kale mixture before serving.

Tips & Variations

For a spicier kick, add a pinch of chili flakes when frying the onion.
Use coconut milk in place of some of the water for a richer texture.
Swap kale for spinach or Swiss chard if preferred.
If you can’t find brown rice miso, white miso is a good milder substitute.

Storage

Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Keep the sesame kale topping separate and add fresh before serving for the best texture.

How to Serve

Two white bowls filled with smooth, bright orange soup are placed on a white marbled surface. Each bowl has a green leafy garnish in the center, sprinkled with small white sesame seeds. One bowl has a silver spoon inside, resting on a brown and white checkered cloth beneath it, while the other bowl has a silver spoon beside it on the surface. Near the bowls, there is a small brown bowl filled with sesame seeds, some seeds scattered around it. The lighting shows the texture of the soup and the crispness of the garnish clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as long as your miso paste and vegetable bouillon do not contain any animal-derived ingredients. Always check labels to be sure.

Can I freeze miso soup?

Freezing this soup is possible, but the texture of the kale topping may change. It’s best to freeze the soup separately and add fresh toppings when serving.