Miso & Butternut Soup with Sesame Kale Topping Recipe

Introduction

This comforting miso and butternut squash soup is a creamy, nourishing dish perfect for chilly days. Combining sweet squash, savory miso, and vibrant sesame kale, it offers a delightful balance of flavors and textures.

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. Fry the chopped onion for about 5 minutes until softened.
2. Step 2: Add the butternut squash chunks and chopped garlic to the pan. Stir for one minute to combine the flavors.
3. Step 3: Stir in the drained butter beans and vegetable bouillon, then pour in one litre of water. Cover the pan and simmer for 20 minutes, or until the squash is tender.
4. Step 4: While the soup simmers, steam the kale for 10 minutes until tender. Toss the steamed kale with sesame oil, toasted sesame seeds, and grated ginger, then set aside.
5. Step 5: Remove the soup from heat and add the brown rice miso. Use a hand blender to blitz the soup until smooth and creamy.
6. Step 6: Ladle the soup into bowls and top each serving with the prepared sesame kale mixture. Serve immediately.

Tips & Variations

• For a spicier kick, add a pinch of chili flakes when frying the onions.
• Substitute kale with spinach or Swiss chard if preferred.
• If you don’t have brown rice miso, white miso works well as a milder alternative.
• To make it vegan, ensure the bouillon is vegetable-based without animal products.

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, stirring occasionally. Keep the sesame kale separate and add fresh when serving, to maintain its texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash?

Yes, butternut squash is preferred for its sweetness and texture, but you can substitute with pumpkin or kabocha squash if needed.

What if I don’t have a hand blender?

You can carefully transfer the soup to a blender in batches to puree until smooth. Alternatively, mash the squash and beans with a potato masher for a chunkier texture.