Miso & Butternut Soup with Sesame Kale Recipe

Introduction

This comforting Miso & Butternut Soup combines the sweetness of butternut squash with the savory depth of miso for a nourishing meal. Enhanced with butter beans and kale, it’s a wholesome dish perfect for warming up on chilly days.

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

1. Step 1: Heat the rapeseed oil in a large pan over medium heat. Add the chopped onion and fry for 5 minutes until softened.
2. Step 2: Add the butternut squash chunks and chopped garlic to the pan. Stir for about one minute to combine flavors.
3. Step 3: Stir in the drained butter beans and vegetable bouillon. Pour in 1 litre of water, cover the pan, and let the soup simmer for 20 minutes until the squash becomes tender.
4. Step 4: While the soup cooks, steam the finely chopped kale for 10 minutes until soft.
5. Step 5: Toss the steamed kale with sesame oil, toasted sesame seeds, and finely grated ginger to make the topping.
6. Step 6: Add the brown rice miso to the soup, then use a hand blender to blitz everything until smooth.
7. Step 7: Pour the blended soup into bowls and top each serving with the sesame kale mixture. Serve warm.

Tips & Variations

• For extra creaminess, add a splash of coconut milk before blending the soup.
• Swap butter beans for cannellini beans if preferred; they have a similar texture and mild flavor.
• If you can’t find brown rice miso, white or red miso paste also works well but adjust the quantity to taste.
• Roasting the butternut squash before adding it to the soup will deepen its sweetness and flavor.
• To make this soup gluten-free, ensure your vegetable bouillon does not contain gluten.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. The kale topping is best added fresh before serving, but can be refrigerated separately for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of miso for this soup?

Yes, you can substitute brown rice miso with white or red miso paste. Just start with a smaller amount and adjust according to your taste, as some misos are saltier or stronger in flavor.

Is it necessary to blend the soup?

Blending creates a smooth, creamy texture that balances the chunky ingredients and enhances the flavors. However, if you prefer a chunkier soup, you can skip blending or pulse briefly.