Description
A comforting and nutritious Miso & Butternut Squash Soup featuring tender butternut squash, creamy butter beans, and vibrant kale tossed with sesame, ginger, and miso, perfect for a wholesome, flavorful meal.
Ingredients
Scale
Soup 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
- 1 litre water
- 1 tbsp brown rice miso
Kale Topping Ingredients
- 80g shredded kale, finely chopped
- 2 tsp sesame oil
- 2 tsp toasted sesame seeds
- 2 tsp finely grated ginger
Instructions
- Prepare the base: Heat the rapeseed oil in a large pan over medium heat. Add the chopped onion and fry for 5 minutes until softened and translucent, stirring occasionally to prevent burning.
- Cook the vegetables: Add the butternut squash chunks and chopped garlic to the pan. Stir for 1 minute to combine and release their aromas.
- Add liquids and beans: Pour in the drained butter beans, vegetable bouillon, and 1 litre of water. Stir well to incorporate all ingredients.
- Simmer the soup: Cover the pan with a lid and let the soup simmer gently for 20 minutes until the squash is tender and fully cooked.
- Steam the kale: While the soup simmers, steam the shredded kale for about 10 minutes until softened but still vibrant green.
- Prepare the kale topping: In a bowl, toss the steamed kale with sesame oil, toasted sesame seeds, and finely grated ginger to create a flavorful garnish.
- Add miso and blend: Remove the soup from heat, add the brown rice miso, then use a hand blender to blitz the soup until smooth and creamy.
- Serve: Pour the blended soup into bowls and top each serving with the sesame ginger kale mixture. Serve immediately for the best flavor and texture.
Notes
- Use skin-on butternut squash for added nutrients and texture; peeling is optional.
- Adjust the amount of water for thicker or thinner soup consistency.
- Brown rice miso adds a rich umami flavor; substitute with white or red miso if preferred.
- Steaming the kale ensures it retains its nutrients and color without becoming bitter.
- For a gluten-free version, ensure the vegetable bouillon is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese-inspired
Keywords: miso soup, butternut squash soup, vegetarian soup, healthy soup, kale topping, autumn soup, easy soup recipe
