Dinner

Miso & Butternut Soup Recipe

ByJack Voss February 2, 2026February 2, 2026

Introduction

This Miso & Butternut Soup is a comforting and nourishing bowl perfect for chilly days. Creamy butternut squash blends beautifully with miso and butter beans for a rich, flavorful experience. Topped with a vibrant sesame kale mix, this soup offers both texture and color.

Two white bowls of bright orange soup sit on a white marbled surface, each topped with a layer of dark green kale and sprinkled with white sesame seeds. One bowl is placed on a folded brown and white checkered cloth with a silver spoon resting inside it, while the other bowl has a silver spoon lying next to it on the surface. To the upper right of the bowls is a small white bowl filled with sesame seeds, some scattered around it. 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. 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 one minute to combine the flavors.
Step 3: Stir in the drained butter beans and vegetable bouillon. Pour in one litre of water, then 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 tender.
Step 5: Toss the steamed kale with sesame oil, toasted sesame seeds, and finely grated ginger. Set aside for serving.
Step 6: Add the brown rice miso to the soup. Use a hand blender to blitz the soup until smooth and creamy.
Step 7: Pour the blended soup into bowls and top each serving with the sesame kale mixture. Serve immediately.

Tips & Variations

Use white miso for a milder flavor or red miso for a stronger, saltier taste.
For a vegan version, ensure your miso paste and bouillon are free from animal products.
If butternut squash skin is too tough, peel it before cooking, but keeping the skin adds nutrients and texture.
Try adding a squeeze of fresh lemon juice to brighten the soup before serving.

Storage

Store 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 it fresh when serving to maintain its texture.