Roast Acorn Squash & Miso Soup | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Preheat the oven to 180°C/fan 160°C/Gas 4, and line a baking tray with greaseproof paper.
• Add the squash to the tray cut-side up, drizzle with the olive oil, and sprinkle over the sea salt and chilli flakes. Add a few thyme sprigs, and a good grinding of black pepper.
• Add the garlic to the tray, popping one in each hollow of the squash. Roast for around 30 mins, until soft, golden and caramelised in places.
• Remove from the oven and set aside. Once cool enough to handle, scoop out the squash flesh using a spoon, and place it in a medium pan.
• Squeeze the soft garlic cloves from their skins and stir them into the pan, along with the miso paste and vegetable stock – if you like a thicker soup, use 300ml, otherwise add the full 500ml.
• Heat the soup through, then blend until smooth, adding a bit more stock if needed. Taste for seasoning and adjust if necessary, then warm through gently, without boiling.