Roasted Kabocha Squash Soup Recipe (aka Japanese Squash Soup)

Slice the squash into smaller pieces and drizzle them with 1 tablespoon of the olive oil.  Lightly sprinkle the squash with ½ teaspoon of sea salt. Set them cut side down. Roast for 30 minutes (or until it is soft and tender when pierced with a knife), rotating the baking sheet half way through the process for even roasting. When the squash is cool enough to handle, scoop the flesh into a bowl. You should have 3 to 3 ½ cups of squash. Using the back of a fork lightly break them. No need to puree. It is okay if they are in chunks.

Meanwhile, heat the rest of olive oil in a heavy bottom pan over medium heat. Add in the scallions and cook, stirring occasionally, until softened, 5-6 minutes.

Stir in the ginger and garlic and cook for 30 seconds.

Add in the squash, vegetable broth, and water. Cover the pot, bring it to a boil, and let it simmer for 20 minutes.

Place the miso paste into a bowl. Ladle 1 cup of the soup liquid into the bowl. Whisk until combined and smooth. Pour the mixture into the soup.

Remove it from the heat. Using a hand blender, puree the soup until smooth. Taste for seasoning and add more if necessary. Alternatively, you can puree the soup in a blender in batches.

Put it back on the stove and bring the now-pureed kabocha squash soup to a boil one last time.

When ready to serve, ladle into bowls and sprinkle with sesame seeds. If preferred, garnish with microgreens.