Description

This vibrant Miso & Butternut Squash Soup combines the sweetness of tender butternut squash with the earthy depth of miso and the rich nuttiness of sesame. Packed with butter beans for protein and kale for added nutrition, this comforting soup is perfect for a wholesome meal that’s both flavorful and nourishing.

Ingredients

Scale

Soup 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
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

Sauté Aromatics: Heat the rapeseed oil in a large pan over medium heat. Add the chopped onion and fry for about 5 minutes until softened and translucent, releasing a sweet aroma.
Add Squash and Garlic: Stir in the butternut squash chunks and chopped garlic, cooking together for about 1 minute to combine flavors.
Add Beans and Bouillon: Pour in the drained butter beans and sprinkle the vegetable bouillon. Add 1 litre of water, then cover the pan and bring to a simmer.
Simmer Soup: Let the soup simmer gently for 20 minutes, or until the butternut squash is tender when pierced with a fork.
Prepare Kale Topping: While the soup simmers, steam the shredded kale for 10 minutes until wilted but still bright green. Toss the steamed kale with toasted sesame oil, toasted sesame seeds, and finely grated ginger in a bowl.
Add Miso and Blend: Remove the pan from heat. Stir in the brown rice miso, then use a hand blender to blitz the soup until smooth and creamy.
Serve: Ladle the blended soup into bowls and top each with a generous spoonful of the seasoned sesame kale mixture for added texture and flavor.

Notes

Keep the skin on the butternut squash to retain nutrients and add texture.
If you don’t have brown rice miso, white miso can be used as a substitute, but adjust the quantity to taste as it is milder.
You can substitute butter beans with cannellini or navy beans if preferred.
For a vegan version, confirm the bouillon is vegetable-based and free of animal products.
The soup can be cooled and refrigerated for up to 3 days or frozen for up to 1 month.
Use a hand blender carefully to avoid splashes of hot soup.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian Fusion

Keywords: miso soup, butternut squash soup, vegetarian soup, healthy soup, kale, butter beans, autumn soup, miso, plant-based soup