Miso & butternut soup
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Miso & butternut soup

By Sara Buenfeld

Make lunch more exciting with this silky and deeply savoury miso and butternut soup. Delivering all of your five-a-day, it’s also bursting with goodness

  • Prep:10 mins
    Cook:35 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 287
  • fat 10g
  • saturates 1g
  • carbs 34g
  • sugars 0g
  • fibre 12g
  • protein 10g
  • salt 0.9g

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

Method

  1. Heat the oil in a large pan and fry the onion for 5 mins to soften. Add the squash and garlic, and stir for a minute. Add the beans and bouillon along with a litre of water, then cover and simmer for 20 mins until the squash is tender.

  2. Meanwhile, steam the kale for 10 mins, then toss together with the sesame oil, seeds and ginger.

  3. Add the miso to the soup, then blitz until smooth using a hand blender. Pour into bowls and top with the sesame kale mix to serve.

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