Miso & Butternut Soup with Sesame Kale Recipe

Introduction

This comforting Miso & Butternut Soup combines creamy butternut squash with the savory depth of miso and tender butter beans. Topped with a flavorful sesame kale mix, it’s a nourishing and satisfying dish perfect for cooler days.

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. Add the chopped onion and fry 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.
3. Step 3: Stir in the drained butter beans and vegetable bouillon, then pour in one litre of water. Cover the pan and simmer gently for 20 minutes, or until the squash is tender.
4. Step 4: While the soup simmers, steam the shredded kale for 10 minutes until soft.
5. Step 5: Toss the steamed kale with sesame oil, toasted sesame seeds, and grated ginger. Set aside.
6. Step 6: Add the brown rice miso to the soup and use a hand blender to blitz everything until smooth.
7. Step 7: Pour the soup into bowls and top each serving with the sesame kale mixture before serving.

Tips & Variations

• Use vegetable stock instead of water for a richer flavor.
• Try adding a splash of coconut milk for a creamier texture.
• Substitute kale with spinach or Swiss chard if preferred.
• For a spicier kick, add a pinch of chili flakes when cooking the onion.

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.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses plant-based ingredients like miso and vegetable bouillon. Just ensure your miso and bouillon are free from animal products.

Is it necessary to steam the kale before adding it?

Steaming softens the kale and reduces its bitterness, making it a more pleasant crunchy topping. However, you can also use raw kale if you prefer a stronger texture and flavor.

Miso & Butternut Soup with Sesame Kale Recipe

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★★★★★

5 from 64 reviews

This comforting Miso & Butternut Soup combines the natural sweetness of butternut squash with the savory depth of miso and butter beans, creating a creamy and nutritious dish. Enhanced with aromatic ginger, sesame oil, and crunchy kale topped with toasted sesame seeds, this soup is both hearty and packed with flavor. Perfect for a warming meal, it’s easy to prepare and delights the palate with a balance of creamy texture and vibrant toppings.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian-inspired
• Diet: Vegetarian

Ingredients

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Soup

• 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

1. Sauté Onion: Heat the rapeseed oil in a large pan over medium heat. Add the chopped onion and fry for 5 minutes until softened and translucent.
2. Add Squash and Garlic: Stir in the butternut squash chunks and chopped garlic cloves, cooking for about 1 minute to release aromas.
3. Add Beans, Bouillon, and Water: Pour in the drained butter beans, vegetable bouillon, and one litre of water. Stir to combine.
4. Simmer Soup: Cover the pan and simmer gently for 20 minutes or until the butternut squash is tender when pierced with a fork.
5. Steam Kale: While the soup simmers, steam the finely chopped kale for 10 minutes until tender but still vibrant and bright green.
6. Prepare Kale Topping: Toss the steamed kale with sesame oil, toasted sesame seeds, and grated ginger. Set aside to allow flavors to meld.
7. Add Miso and Blend Soup: Remove the pan from heat, stir in the brown rice miso. Using a hand blender, blitz the soup until smooth and creamy.
8. Serve: Ladle the hot soup into bowls and top each serving with a generous spoonful of the sesame ginger kale mixture for added texture and flavor.

Notes

• The soup can be made ahead and refrigerated for up to 2 days; reheat gently before serving.
• If butternut squash is unavailable, pumpkin or sweet potato can be used as a substitute.
• To make this recipe vegan and gluten free, ensure miso and vegetable bouillon are free from gluten and animal products.
• For a thinner consistency, add more water or vegetable stock when blending.
• Use a low sodium vegetable bouillon to reduce salt content if desired.

Keywords: miso butternut soup, vegetarian soup, healthy soup, butter bean soup, kale soup, autumn recipe, easy soup