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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/miso-and-butternut-soup-with-sesame-kale-recipe/