Dinner

Miso & Butternut Soup with Sesame Kale Recipe

ByHailey Reed January 31, 2026January 31, 2026

Introduction

This comforting Miso & Butternut Soup combines the natural sweetness of butternut squash with the rich, savory depth of miso. It’s a nourishing and flavorful dish that’s perfect for cozy evenings or a light lunch.

Two white bowls of bright orange soup sit on a white marbled surface. Each bowl is topped with a layer of dark green crispy kale sprinkled with white sesame seeds. One bowl has a silver spoon resting inside on top of a brown checkered cloth, while the other bowl has a spoon placed beside it. Nearby, there is a small brown bowl filled with more sesame seeds, some of which are scattered on the surface. The texture of the soup looks smooth and creamy, contrasting with the crunchy kale and sesame seeds on top. 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
1 litre water
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 and fry the chopped onion for about 5 minutes until softened.
Step 2: Add the butternut squash chunks and chopped garlic to the pan, stirring for one minute to combine flavors.
Step 3: Pour in the drained butter beans, vegetable bouillon, and 1 litre of water. Cover the pan and let it 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 soft. Then toss the kale with sesame oil, toasted sesame seeds, and finely grated ginger to create a flavorful topping.
Step 5: Stir the brown rice miso into the cooked soup, then use a hand blender to blitz the mixture until smooth and creamy.
Step 6: Ladle the soup into bowls and garnish each serving with the sesame kale mixture before serving.

Tips & Variations

For a richer flavor, gently toast the miso paste in the pan before adding the water and other ingredients.
Swap kale for spinach or chard if you prefer a milder leafy green.
Add a splash of coconut milk at the blending stage for creaminess and a subtle sweetness.
Use white miso instead of brown rice miso for a lighter taste.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Keep the sesame kale topping separate and add fresh before serving to maintain its texture.