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Miso & butternut soup served in two bowls

Miso & butternut soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
  • Vegetarian
Nutrition: Per serving
low inkcal287
low infat10g
high infibre12g


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, October 2021


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