Description
A comforting and nutritious miso and butternut squash soup, enriched with butter beans for protein and topped with a flavorful sesame kale mix. This hearty soup combines the sweetness of butternut squash with the umami depth of brown rice miso, finished with a fresh and crunchy kale garnish.
Ingredients
Scale
Soup
- 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
- 1 litre water
- 1 tbsp brown rice miso
Sesame Kale Topping
- 80g shredded kale, finely chopped
- 2 tsp sesame oil
- 2 tsp toasted sesame seeds
- 2 tsp finely grated ginger
Instructions
- Sauté the onion: Heat the rapeseed oil in a large pan over medium heat. Add the chopped onion and fry gently for 5 minutes until softened and translucent.
- Add squash and garlic: Stir in the butternut squash chunks and chopped garlic cloves, cooking for about 1 minute to combine the flavors.
- Add beans, bouillon, and water: Pour in the drained butter beans and sprinkle the vegetable bouillon over the mixture. Add one litre of water, then cover the pan with a lid and simmer gently for 20 minutes until the butternut squash is tender.
- Steam the kale: While the soup cooks, steam the shredded kale for 10 minutes until wilted but still vibrant green.
- Prepare the sesame kale mix: Toss the steamed kale with the sesame oil, toasted sesame seeds, and finely grated ginger. Set aside to infuse flavors.
- Add miso and blend soup: Remove the soup from heat. Stir the brown rice miso into the hot soup, then use a hand blender to blitz until smooth and creamy.
- Serve: Pour the smooth soup into bowls and top with the prepared sesame kale mixture to add texture and flavor contrast. Serve immediately.
Notes
- The skin of the butternut squash can be left on for extra fiber and nutrients, as it softens well when cooked.
- For a vegan version, ensure the vegetable bouillon is free from animal products.
- If the soup is too thick after blending, add a splash of water to reach your desired consistency.
- To save time, you can prepare the sesame kale mix while the soup simmers.
- This soup freezes well; just blend again gently after reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese-inspired
Keywords: miso soup, butternut squash soup, vegan soup, healthy soup, butter beans, sesame kale, brown rice miso
