Roasted Honeynut Squash and Miso Soup with Crispy Shallot Topping

Ingredients

• •2 honeynut squashes, halved and seeds removed
• •2 tablespoons olive oil
• •1 teaspoon salt
• •1/4 teaspoon black pepper
• •3 cups vegetable broth
• •2 tablespoons white miso paste
• •1 small yellow onion, diced
• •2 garlic cloves, minced
• •1 teaspoon grated fresh ginger
• •1 tablespoon soy sauce
• •1/2 cup coconut milk
• •3 shallots, thinly sliced
• •1/4 cup all-purpose flour
• •1/4 cup vegetable oil for frying
• •2 green onions, thinly sliced for garnish
• •1 tablespoon sesame seeds for garnish

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Place the halved honeynut squashes cut-side up on the baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Roast for 30-35 minutes, or until the flesh is tender and caramelized.

3. 3

   While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.

4. 4

   Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

5. 5

   Once the squash has cooled slightly, scoop the flesh into the pot with the onions, garlic, and ginger. Add the vegetable broth, white miso paste, and soy sauce. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.

6. 6

   Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and puree in batches. Stir in the coconut milk and adjust seasoning with salt and pepper if needed.

7. 7

   To make the crispy shallot topping, toss the thinly sliced shallots in the all-purpose flour until evenly coated. Heat 1/4 cup of vegetable oil in a small skillet over medium heat. Fry the shallots in batches until golden and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

8. 8

   Ladle the soup into bowls and top with crispy shallots, sliced green onions, and sesame seeds. Serve warm and enjoy!