Miso and Butternut Soup

Name: Miso and Butternut Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 2 Garlic Cloves, chopped; 210g Butter Beans, drained; 2tsp Ginger, finely grated; 1tbsp Brown Rice Miso; 400g Butternut Squash, skin-on, cut into chunks; 2tsp Olive Oil; 2tsp Vegetable Bouillon; 80g Kale, finely chopped; 1 Onion, chopped; 2tsp Toasted Sesame Seeds; 2tsp Sesame Oil

Vegetarian

4.1

10m prep time

45m total time

Easy level

11 ingredients

Miso and Butternut Soup recipe by Cherrypick

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. The perfect hug in a bowl as autumn months start to take hold.

Method

Based on 2 servings, adjust as needed.

Step 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.

Step 2

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

Step 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.

Ingredients
Based on 2 servings

2 Garlic Cloves, chopped 1 x Sainsbury's Garlic
210g Butter Beans, drained 1 x Sainsbury's Butter Beans In Water 400g (235g*)
2tsp Ginger, finely grated 1 x Sainsbury's Ginger 100g
1tbsp Brown Rice Miso 1 x Yutaka Organic Miso Paste 300g
400g Butternut Squash, skin-on, cut into chunks 1 x Sainsbury's Butternut Squash Loose
2tsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
2tsp Vegetable Bouillon 1 x Marigold Swiss Vegetable Bouillon 150g
80g Kale, finely chopped 1 x Sainsbury's Kale 200g
1 Onion, chopped 1 x Sainsbury's Onions Loose
2tsp Toasted Sesame Seeds 1 x Sainsbury's Sesame Seeds 100g
2tsp Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml