Ingredients: Serves 2-4 (starter or main)
- 2 tsp rapeseed oil
- 1 large onion, chopped
- 400g butternut squash, pealed, cut into chunks
- 2 garlic cloves, chopped
- 210g can butter beans, drained
- 1 veg stock cube
- 100g shredded kale, finely chopped
- 2 tsp sesame oil
- 2 tsp toasted sesame seeds
- 2 tsp finely grated ginger
- 1 tbsp brown rice miso paste
- Heat the oil in a large pan and fry the onion for a few minutes to soften.
- Add the squash and garlic, and stir for a minute.
- Add the beans and stock cube, along with a litre of water, then cover and simmer for 20 mins until the squash is tender.
- Meanwhile, if topping with kale, remove from thick stalks and steam for 10 minutes, or saute in a pan, then toss together with the sesame oil, seeds and ginger – set aside – if making the soup ahead of time, save this step until just before service.
- Add the miso to the soup, then blitz until smooth using a blender.
- If you want it a little thinner add some water and or butter.
- Pour into bowls and top with the sesame kale mix to serve.
If you don’t want to use kale, simply fry some sesame seeds and sprinkle on top with a drizzle of sesame oil, and some cream if you like.