Name: Miso & butternut soup
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 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 -

Ingredients for - Miso & butternut soup

1. 2 tsp rapeseed oil

2. 1 large onion, chopped

3. 400g butternut squash, skin-on, cut into chunks

4. 2 garlic cloves, chopped

5. 210g can butter beans, drained

6. 2 tsp vegetable bouillon

7. 80g shredded kale, finely chopped

8. 2 tsp sesame oil

9. 2 tsp toasted sesame seeds

10. 2 tsp finely grated ginger

11. 1 tbsp brown rice miso

How to cook deliciously - Miso & butternut soup

1 . Stage

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 . Stage

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

3 . Stage

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.