Creamy Miso Butternut Squash Soup with Sesame Kale

Name: Creamy Miso Butternut Squash Soup with Sesame Kale
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 400 g butternut squash, skin-on and cut into chunks; 210 g butter beans, drained; 1 large onion, chopped; 80 g shredded kale, finely chopped; 2 clove garlic, chopped; 2 tsp finely grated ginger; 1000 ml water; 2 tsp vegetable bouillon; 1 tbsp brown rice miso; 2 tsp rapeseed oil; 2 tsp sesame oil; 2 tsp toasted sesame seeds

This velvety butternut squash soup gets savory depth from brown rice miso and extra body from butter beans. A warm sesame kale topping adds texture, freshness, and a nutty finish to every bowl.

Servings2 Portions

Prep Time10 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

butternut squash, skin-on and cut into chunks
400 g
butter beans, drained
210 g
large onion, chopped
1
shredded kale, finely chopped
80 g
garlic, chopped
2 clove
finely grated ginger
2 tsp
water
1000 ml
vegetable bouillon
2 tsp
brown rice miso
1 tbsp
rapeseed oil
2 tsp
sesame oil
2 tsp
toasted sesame seeds
2 tsp

Step-by-Step Instructions

Warm the rapeseed oil in a large saucepan over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened but not browned.

Add the butternut squash and garlic, then cook for 1 minute to release the aroma. Stir in the drained butter beans, vegetable bouillon, and 1 liter of water. Cover, bring to a simmer, and cook for about 20 minutes, or until the squash is very tender.

While the soup simmers, steam the kale for about 10 minutes until tender. Drain well, then toss with the sesame oil, toasted sesame seeds, and grated ginger.

Remove the soup from the heat and stir in the brown rice miso. Blend with a hand blender until smooth and creamy. Taste and adjust seasoning if needed, then ladle into bowls and top with the sesame kale mixture.

Chef's Tips

Add the miso off the heat to preserve its best flavor and avoid harsh saltiness. If you prefer a thinner soup, blend in a splash of hot water or vegetable stock. Leftovers keep well in the refrigerator for up to 3 days; store the kale topping separately for the best texture.