Miso & butternut soup

• rapeseed oil↗2 tsp tsp
• onion↗1 large

  chopped

• butternut squash↗400g g

  skin-on, cut into chunks

• garlic cloves↗2

  chopped

• butter beans↗210g can

  drained

• vegetable bouillon↗2 tsp tsp
• kale↗80g shredded g

  finely chopped

• sesame oil↗2 tsp tsp
• sesame seeds↗2 tsp toasted tsp

  toasted

• ginger↗2 tsp finely grated tsp

  finely grated

• brown rice miso↗1 tbsp tbsp

Step-by-step instructions

1. 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.

2. 2

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

3. 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.