Cozy Miso and Butternut Soup With Sesame Ginger Kale
A creamy, comforting soup that blends sweet butternut squash with savory miso and a bright sesame-ginger kale topping.
By
Lana Pine
| Published on December 15, 2025
2 min read
Credit: Good Food
There’s something incredibly comforting about a warm, velvety bowl of soup — especially when it’s packed with flavor and nourishing ingredients. This miso and butternut squash soup delivers all of that and more. The sweetness of roasted squash blends beautifully with the savory depth of brown rice miso, creating a cozy bowl that feels both grounding and energizing. With butter beans for extra creaminess and protein, plus a vibrant sesame-ginger kale topping, this recipe is as satisfying as it is wholesome.
Even better, it’s easy enough for a busy weeknight yet special enough to make you feel like you’re cooking something truly restorative. At under 300 calories per serving and full of fiber, plant-based protein and antioxidant-rich veggies, this soup is a simple way to nourish yourself with every spoonful.
Serving Information:
Serves: 2
Calories: 287
Fat: 10 grams
Carbs: 34 grams
Fiber: 12 grams
Protein: 10 grams
Ingredients
- 2 teaspoons rapeseed oil
- 1 large onion, chopped
- 400 grams butternut squash, skin on, cut into chunks
- 2 garlic cloves, chopped
- 210-gram can butter beans, drained
- 2 teaspoons vegetable bouillon
- 80 grams shredded kale, finely chopped
- 2 teaspoons sesame oil
- 2 teaspoons toasted sesame seeds
- 2 teaspoons finely grated ginger
- 1 tablespoon brown rice miso
Directions
- Heat the oil in a large pan and fry the onion for 5 minutes to soften. Add the squash and garlic, and stir for a minute. Add the beans and bouillon along with a liter of water, then cover and simmer for 20 minutes until the squash is tender.
- Meanwhile, steam the kale for 10 minutes, then toss together with the sesame oil, seeds and ginger.
- 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.
This recipe was originally published on Good Food.
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