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
Serves 2
2 tsp rapeseed oil1 large onion, chopped400g butternut squash, skin-on, cut into chunks2 garlic cloves, chopped210g can butter beans, drained2 tsp vegetable bouillon80g shredded kale, finely chopped2 tsp sesame oil2 tsp toasted sesame seeds2 tsp finely grated ginger1 tbsp brown rice miso
STEP 1Heat 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.STEP 2Meanwhile, steam the kale for 10 mins, then toss together with the sesame oil, seeds and ginger.STEP 3Add 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.
