Miso butternut soup

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

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