Introduction

This Miso & Butternut Soup is a comforting and nourishing bowl perfect for chilly days. Combining the sweetness of butternut squash with the umami depth of miso, it’s a flavorful soup that’s both creamy and wholesome.

Miso & Butternut Squash Soup with Sesame Kale Recipe - Recipe Image

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 5 minutes until softened.
Step 2: Add the butternut squash chunks and chopped garlic to the pan. Stir for a minute to combine and release their aromas.
Step 3: Add the drained butter beans, vegetable bouillon, and 1 litre of water. Cover the pan and simmer gently for 20 minutes until the squash is tender.
Step 4: While the soup is cooking, steam the finely chopped kale for 10 minutes until wilted and tender.
Step 5: Toss the steamed kale with the 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 soup into bowls and top each with the sesame kale mixture. Serve immediately.

Tips & Variations

Use vegetable broth instead of water for a richer flavor.
Substitute kale with spinach or Swiss chard if preferred.
For a creamier texture, add a splash of coconut milk before blending.
If you don’t have brown rice miso, white miso is a fine alternative but milder in taste.
Toast your own sesame seeds in a dry pan to enhance their nutty flavor.

Storage

Store any 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 fresh before serving to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this soup?

Yes, the soup freezes well. Freeze in portions before adding the kale topping. Thaw overnight in the fridge and reheat gently, then add fresh kale mix.

Is this soup suitable for vegans?

Yes, all the ingredients used in this recipe are plant-based, making it suitable for a vegan diet.

Miso & Butternut Squash Soup with Sesame Kale Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

A comforting and nutritious Miso & Butternut Squash Soup that combines sweet roasted squash with creamy butter beans and savory miso, topped with a vibrant sesame kale garnish for added texture and flavor. This hearty soup is perfect for a warming meal and blends Asian-inspired ingredients into a delicious, wholesome dish.

Author: Zane
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Asian Fusion
Diet: Vegetarian

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

Heat the oil and sauté onion: Warm 2 tsp of rapeseed oil in a large pan over medium heat. Add the chopped onion and fry for about 5 minutes until soft and translucent.
Add squash and garlic: Stir in the butternut squash chunks and chopped garlic, cooking for 1 minute to release their flavors.
Add beans, bouillon, and water: Pour in the drained butter beans, 2 tsp of vegetable bouillon, and 1 litre of water. Stir well, then cover the pan and let it simmer gently for 20 minutes, or until the squash is tender.
Steam the kale: While the soup simmers, steam the finely shredded kale for 10 minutes until soft.
Prepare kale topping: Toss the steamed kale with 2 tsp sesame oil, 2 tsp toasted sesame seeds, and 2 tsp finely grated ginger. Set aside to infuse the flavors.
Add miso and blend soup: Remove the soup from heat, stir in 1 tbsp brown rice miso, then use a hand blender to blitz the soup until smooth and creamy.
Serve: Pour the blended soup into bowls and garnish generously with the prepared sesame kale mixture for a flavorful, textural contrast.

Notes

You can substitute kale with spinach or other leafy greens if preferred.
If you don’t have a hand blender, a regular blender can be used in batches—just be careful with hot liquids.
Adjust the water quantity to reach your desired soup thickness.
To make this soup vegan, ensure the vegetable bouillon is free from animal products.
To enhance flavor, allow the soup to rest for 10 minutes after blending before serving.

Keywords: miso soup, butternut squash soup, vegetarian soup, healthy soup, Asian-inspired soup, butter beans soup, kale topping, creamy squash soup