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One Pot Miso & Butternut Squash SoupOne Pot Miso & Butternut Squash Soup
One Pot Miso & Butternut Squash Soup
One Pot Miso & Butternut Squash Soup
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.
Jess Murphy
Jess Murphy
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Recipe - Glenamaddy - Heneghan's
MisoSoup-600x360.jpg
One Pot Miso & Butternut Squash Soup
Prep Time20 Minutes
Servings4
Cook Time25 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
Directions

Ingredients

  • 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
  1. 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.
  2. Add the beans and bouillon along with a litre of water, then cover and simmer for 20 mins until the squash is tender.
  3. Steam the kale for about 10 mins, then toss with the sesame oil, sesame seeds and ginger.
  4. Add in the miso and using your hand blender, blitz until smooth.
  5. Pour the soup into your bowls, top with the sesame kale mix and serve!  
20 minutes
Prep Time
25 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 tbsp Brown Rice Miso
Not Available
1 can Butter Beans, drained
Not Available
400 g Butternut Squash, skin-on, cut into chunks
Butternut Squash Loose (1 Piece)
Butternut Squash Loose (1 Piece)
€1.19
2 Garlic Cloves, chopped
SuperValu Garlic (3 Piece)
SuperValu Garlic (3 Piece)
€1.05€0.35 each
2 tsp Ginger, finely grated
SuperValu Ginger Nut Biscuits (300 g)
SuperValu Ginger Nut Biscuits (300 g)
€0.70€2.33/kg
1 Large Onion, chopped
Loose Brown Onion (1 kg)
Loose Brown Onion (1 kg)
€2.89/kg€2.89/kg
2 tsp Sesame Oil
Not Available
2 tsp SuperValu Irish Rapeseed Oil
SuperValu Irish Rapeseed Oil (500 ml)
SuperValu Irish Rapeseed Oil (500 ml)
€3.29€6.58/l
80 g SuperValu Kale, finely chopped
SuperValu Signature Tastes Carrot. Kale & Poppy Seed Salad (190 g)
SuperValu Signature Tastes Carrot. Kale & Poppy Seed Salad (190 g)
€2.00€10.53/kg
2 tsp Toasted Sesame Seeds
SuperValu Sesame Seeds (200 g)
SuperValu Sesame Seeds (200 g)
€1.35€6.75/kg
2 tsp organic vegetable bouillon
Not Available

Recipe

Ingredients

  • 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
  1. 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.
  2. Add the beans and bouillon along with a litre of water, then cover and simmer for 20 mins until the squash is tender.
  3. Steam the kale for about 10 mins, then toss with the sesame oil, sesame seeds and ginger.
  4. Add in the miso and using your hand blender, blitz until smooth.
  5. Pour the soup into your bowls, top with the sesame kale mix and serve!