Dinner

Miso & Butternut Soup with Sesame Kale Recipe

ByBen Miller November 25, 2025November 25, 2025

Introduction

This comforting miso and butternut squash soup brings together creamy sweetness with savory umami flavors. It’s a nourishing and easy-to-make dish, perfect for chilly days or when you want something wholesome and satisfying.

Two white bowls filled with smooth bright orange soup are placed on a white marbled texture. Each bowl has a layer of dark green leafy kale in the center, sprinkled with small white and light brown sesame seeds. One bowl rests on a folded brown and white checkered cloth with a silver spoon inside, while a vintage silver spoon lies beside the other bowl. A small bowl containing more sesame seeds is nearby, with some seeds scattered around. The scene is bright and clean, showing a simple, fresh presentation. 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 about 5 minutes until softened.
Step 2: Add the butternut squash chunks and chopped garlic to the pan. Stir everything together and cook for 1 minute.
Step 3: Add the drained butter beans and vegetable bouillon to the pan. Pour in 1 litre of water, cover the pan, and let it simmer for 20 minutes until the squash is tender.
Step 4: While the soup simmers, steam the shredded kale for 10 minutes until soft. Then, toss the steamed kale with sesame oil, toasted sesame seeds, and grated ginger in a bowl.
Step 5: 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 6: Pour the soup into bowls and top each serving with the sesame kale mixture. Serve immediately.

Tips & Variations

For a richer flavor, roast the butternut squash chunks before adding them to the soup.
If you prefer a chunkier texture, blend only half the soup and stir the rest in.
Substitute kale with spinach or Swiss chard if preferred.
Adjust the amount of miso according to your taste; add more for a stronger umami boost.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave, stirring occasionally. Prepare the sesame kale topping fresh before serving to keep it crisp.

How to Serve

Two white bowls filled with smooth, bright orange soup are placed on a white marbled surface. Each bowl has a layer of vibrant green kale pieces on top, sprinkled with white sesame seeds and black mustard seeds. One bowl has a silver spoon resting inside it, positioned over a brown checkered cloth, while the other bowl is plain with a silver spoon lying nearby beside a small round white bowl filled with more sesame seeds. The soup surface is shiny and smooth, the kale looks fresh and slightly wrinkled, and the seeds add a speckled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of miso?

Yes, you can use white or yellow miso instead of brown rice miso. Each type will give a slightly different flavor, with white miso being milder and sweeter.

Is it necessary to steam the kale?

Steaming the kale softens it and removes some bitterness, making it blend well with the sesame and ginger. You can lightly sauté it if you prefer, but steaming keeps it tender and bright.