Roast Acorn Squash & Miso Soup

Instructions

1. Preheat the oven to 180°C/fan 160°C/Gas 4, and line a baking tray with greaseproof paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Divide the soup between 4 warm bowls and top with some pumpkin seeds, sesame seeds, thyme leaves and chilli flakes. Add the feta and hazelnuts, if using, and serve with a hunk of crusty bread on the side.