Miso-Tahini Squash Soup with Brown Rice

Ingredients for Miso-Tahini Squash Soup with Brown Rice

• 275g short-grain brown rice

• 2 tablespoons virgin coconut oil, melted, divided

• 1 teaspoon kosher salt, plus more

• 1 (1 1/2") piece ginger, peeled, finely grated

• 4 garlic cloves, finely chopped

• 1200ml homemade or store-bought low-sodium vegetable broth

• 1 small kabocha squash (about 900g ), peeled, cut into 1/2" chunks, or 1 small butternut squash (about 900g ), peeled, cut into 1/2" chunks

• 1 1/2 cups thinly sliced Tuscan kale

• 80ml white miso paste

• 60ml tahini

• 1 tablespoon sesame oil

• 2 spring onions, white and pale-green parts only, thinly sliced

• 2 tablespoons toasted sesame seeds

• Toasted nori and hot chilli oil (for serving

• optional)

Mix rice, 1 tablespoon coconut oil, a pinch of salt, and 1200ml water in a medium heavy saucepan. Cover and bring to a boil, then reduce heat and simmer until rice is al dente, about 25 minutes. Drain; set aside.

Meanwhile, heat remaining 1 tablespoon coconut oil in a large pot over medium. Add ginger and garlic and cook, stirring occasionally, until fragrant and just starting to brown, about 1 minute. Add broth, scraping the bottom of the pot with a wooden spoon to release garlic mixture, and bring to a simmer. Add squash and simmer 8 minutes. Add kale and cook, stirring, until vegetables are cooked through, 3–5 minutes.

Whisk miso, tahini, sesame oil, and 1 teaspoon salt in a medium bowl. Add 120ml hot water and whisk until very smooth. When vegetables are cooked through, remove pot from heat and gently stir in tahini mixture (overheating tahini will cause it to separate). Season to taste, then immediately divide among bowls with brown rice. Top with spring onions, sesame seeds, nori, and chilli oil.

Soup can be made 2 days ahead; chill in a resealable container. Reheat gently over low to avoid tahini from separating.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.