Squash And Miso Soup

• 1 medium-sized butternut squash, halved and deseeded
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, crushed
• 1 tablespoon grated ginger
• 1L vegetable stock
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• Optional toppings: sliced green onions, sesame seeds, chilli flakes

Preheat the oven to 200°C/400°F/gas 6.

Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 40-45 minutes or until the flesh is tender.

While the squash is roasting, heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the crushed garlic and grated ginger, cooking for an additional minute.

Once the roasted butternut squash is cool enough to handle, scoop out the flesh and add it to the pot with the onion, garlic, and ginger. Stir well to combine.

Pour in the vegetable stock and bring the mixture to a boil. Reduce heat to low and let simmer for about 15 minutes to allow the flavours to meld together.

In a small bowl, whisk together the miso paste, soy sauce, and rice vinegar until smooth. Add this mixture to the soup pot and stir well.

Using an immersion blender or a regular blender (in batches), puree the soup until smooth and creamy. If using a regular blender, be sure to vent the lid slightly to allow steam to escape.

Taste the soup and adjust the seasoning with salt and pepper as needed. If the soup is too thick, you can add a bit more vegetable broth or water to thin it out.

Serve the butternut squash and miso soup hot, garnished with sliced green onions, sesame seeds, and chilli flakes if desired.