Miso-Roasted Vegetable Soup | The Fancy Pants Kitchen

Ingredients

• 2 red bell peppers, halved, cut into 1/2-inch pieces
• 2 medium carrots, peeled and cut into 1/2-inch pieces
• 1 medium-size yellow onion, cut into 1/2-inch pieces
• 1 & 1/2 cups chopped (1/2-inch pieces) winter squash (such as kabocha or acorn)
• 2 large garlic cloves, coarsely chopped
• 3 tbsp vegetable, grapeseed or avocado oil
• 2 tbsp white miso
• 1 & 1/2 tsp kosher salt, divided, plus more to taste
• 1 (14.5-ounce) can diced tomatoes
• 1 tbsp soy sauce
• 1 tbsp chopped fresh thyme
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 3/4 tsp black pepper, plus more to taste
• 3 cups water, plus more as needed
• Lemon wedges and crusty bread, for serving