Introduction

This comforting Miso & Butternut Squash Soup blends sweet, creamy squash with savory miso and hearty butter beans. Finished with a fragrant sesame kale topping, it’s a nourishing and flavorful dish perfect for any season.

Miso & Butternut Soup with Sesame Kale Recipe - Recipe Image

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 for 1 minute to combine.
Step 3: Pour in the drained butter beans, vegetable bouillon, and 1 litre of water. Cover the pan and simmer for 20 minutes until the squash is tender.
Step 4: While the soup simmers, steam the shredded kale for 10 minutes until soft.
Step 5: Toss the steamed kale with sesame oil, toasted sesame seeds, and grated ginger. Set aside.
Step 6: Stir the brown rice miso into the soup, then use a hand blender to blitz the soup until smooth and creamy.
Step 7: Ladle the soup into bowls and top with the sesame kale mixture before serving.

Tips & Variations

For a spicier twist, add a pinch of chili flakes when frying the onion.
Swap kale for spinach or Swiss chard if preferred.
Use white miso if brown rice miso is unavailable; it will give a milder flavor.
To make this soup vegan, ensure the vegetable bouillon is free of animal products.

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.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash?

Yes, frozen butternut squash works well and can save prep time. Adjust simmering time slightly to ensure it becomes tender.

What if I don’t have a hand blender?

You can use a regular blender in batches to puree the soup. Just be careful with hot liquids and blend in small amounts.

Miso & Butternut Soup with Sesame Kale Recipe

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★★★★★

4.6 from 101 reviews

A comforting and nutritious Miso & Butternut Squash Soup that combines the natural sweetness of butternut squash with the earthy flavors of miso and toasted sesame. This easy-to-make soup is enriched with butter beans for protein, kale for added greens, and a touch of ginger for warmth, perfectly balanced with a hint of sesame oil and seeds for texture.

Author: zara
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Japanese-inspired fusion
Diet: Vegetarian

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

Kale Topping

80g shredded kale, finely chopped
2 tsp sesame oil
2 tsp toasted sesame seeds
2 tsp finely grated ginger

Instructions

Fry the onions: Heat 2 teaspoons of rapeseed oil in a large pan over medium heat. Add the chopped onion and fry gently for about 5 minutes until softened and translucent.
Add squash and garlic: Add the butternut squash chunks and chopped garlic to the pan. Stir for about one minute to combine and release the aromas.
Add beans, bouillon, and water: Stir in the drained butter beans and 2 teaspoons of vegetable bouillon, then pour in 1 litre of water. Cover the pan and simmer gently for 20 minutes until the squash becomes tender.
Steam the kale: While the soup is simmering, steam the finely chopped kale for 10 minutes until tender but still vibrant green.
Prepare kale topping: Toss the steamed kale with 2 teaspoons of sesame oil, 2 teaspoons of toasted sesame seeds, and 2 teaspoons of finely grated ginger. Set aside.
Add miso and blend: Remove the soup from heat. Add 1 tablespoon of brown rice miso and blend the soup until smooth using a hand blender. Be careful not to boil the miso to preserve its flavor and probiotics.
Serve: Pour the smooth soup into bowls and top each serving with the sesame kale mixture for a delicious contrast of flavors and textures.

Notes

Do not boil the miso after adding it to preserve its nutritional benefits and flavor.
You can substitute butter beans with other white beans like cannellini or navy beans if preferred.
Use fresh ginger for the best flavor, but ground ginger can be a substitute in a pinch.
This soup can be stored in the fridge for up to 3 days or frozen for up to 1 month.
To make it vegan, ensure your vegetable bouillon is free from animal products.

Keywords: miso soup, butternut squash soup, vegetarian soup, healthy soup, kale soup, butter beans, miso, ginger, sesame