Ingredients: Serves 2-4 (starter or main)

• 2 tsp rapeseed oil
• 1 large onion, chopped
• 400g butternut squash, pealed, cut into chunks
• 2 garlic cloves, chopped
• 210g can butter beans, drained
• 1 veg stock cube
• 100g shredded kale, finely chopped 
• 2 tsp sesame oil
• 2 tsp toasted sesame seeds
• 2 tsp finely grated ginger
• 1 tbsp brown rice miso paste

Method:

1. Heat the oil in a large pan and fry the onion for a few minutes to soften. 
2. Add the squash and garlic, and stir for a minute.
3. Add the beans and stock cube, along with a litre of water, then cover and simmer for 20 mins until the squash is tender.
4. Meanwhile, if topping with kale, remove from thick stalks and steam for 10 minutes, or saute in a pan, then toss together with the sesame oil, seeds and ginger – set aside – if making the soup ahead of time, save this step until just before service.
5. Add the miso to the soup, then blitz until smooth using a blender. 
6. If you want it a little thinner add some water and or butter.
7. Pour into bowls and top with the sesame kale mix to serve.

If you don’t want to use kale, simply fry some sesame seeds and sprinkle on top with a drizzle of sesame oil, and some cream if you like.