Miso & Butternut Soup with Sesame Kale Recipe
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.
- 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
