Description
This comforting Miso & Butternut Squash Soup combines the earthy sweetness of roasted butternut squash with the rich, savory depth of brown rice miso. Enhanced with buttery beans for protein and topped with a fragrant sesame kale mix, this nutritious soup is both hearty and wholesome, perfect for a cozy meal.
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
- 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, stirring occasionally to prevent burning.
- Add Vegetables and Beans: Stir in the butternut squash chunks and chopped garlic, cooking for 1 minute until fragrant. Then add the drained butter beans and vegetable bouillon.
- Simmer the Soup: Pour in 1 litre of water, cover the pan, and let the soup simmer gently for 20 minutes until the squash is tender and cooked through.
- Steam the Kale: While the soup simmers, steam the finely chopped kale for 10 minutes until tender but still vibrant.
- Prepare Sesame Kale Topping: Toss the steamed kale with sesame oil, toasted sesame seeds, and finely grated ginger, mixing well to combine all the flavors.
- Blend the Soup: Remove the soup from heat. Add the brown rice miso and use a hand blender to blitz the soup until smooth and creamy, ensuring the miso is fully incorporated.
- Serve: Ladle the hot soup into bowls and top each with a generous spoonful of the sesame kale mixture for texture and flavor contrast. Serve immediately.
Notes
- Do not boil the soup after adding miso, as high heat can damage the beneficial enzymes and alter the flavor.
- Leave the skin on the butternut squash for added nutrients and fiber; it will soften during cooking.
- Steaming kale helps preserve its nutrients and color better than boiling.
- Use a high-quality brown rice miso for the best umami flavor.
- This soup can be stored refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese-inspired
Keywords: butternut squash soup, miso soup, vegetarian soup, healthy soup, butter beans, kale topping, sesame seeds, easy soup recipe
