Jess' One Pot Miso & Butternut Squash Soup
By Jess Murphy
This is definitely one of my favourite soups to make at home and in the restaurant, the miso gives it such a boost and it’s squash season!
Top Tip: Snazzy this up with cheese and chives scones for a hearty evening meal.
4 people
25 minutes
20 minutes
Ingredients
- 1 tbsp Brown Rice Miso
- 1 can Butter Beans drained
- 400 g Butternut Squash skin-on, cut into chunks
- 2 - Garlic Cloves chopped
- 2 tsp Ginger finely grated
- 1 - Large Onion chopped
- 2 tsp Sesame Oil
- 2 tsp SuperValu Irish Rapeseed Oil
- 80 g SuperValu Kale finely chopped
- 2 tsp Toasted Sesame Seeds
- 2 tsp organic vegetable bouillon
Method
- Heat the rapeseed oil in a large pan and fry the onion for 5 mins to soften. Add the butternut 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.
- Steam the kale for about 10 mins, then toss with the sesame oil, sesame seeds and ginger.
- Add in the miso and using your hand blender, blitz until smooth.
- Pour the soup into your bowls, top with the sesame kale mix and serve!
