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Miso-Squash Soup With Sesame-Ginger Apples Recipe

Name: Miso-Squash Soup With Sesame-Ginger Apples Recipe
Total time: 60 min
Yield: 4
Ingredients: 1 1/2 quarts plus 2 cups water, divided, plus more as needed; 1/2 ounce kombu (approximately a 4- by 6-inch piece; see note); 1/2 ounce grated bonito flakes (about 3 cups; see note); 1 tablespoon plus 1 teaspoon vegetable oil, divided; 1 leek, white and light green parts only, diced (about 1 1/2 cups); 2 medium carrots, diced (about 1 cup); 2 medium cloves garlic, sliced; 2 (1 1/2-inch) knobs ginger, 1 knob peeled and thinly sliced, 1 knob peeled and finely grated, divided; 1 (2-pound) squash, such as kuri, kabocha, or butternut, peeled, seeded, and diced; 2 tablespoons white or red miso paste; 1 tablespoon fresh juice from 1 lemon; 1 teaspoon kosher salt, plus more as needed; Pinch sugar, if needed; 1 large crisp apple, such as Fuji, peeled, cored, and diced; 1 large or 2 medium scallions, white and light green parts only, thinly sliced on the bias; 1 teaspoon toasted sesame seeds; 1/2 teaspoon toasted sesame oil; 1 teaspoon rice vinegar; Shichimi togarashi, optional (see note)

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This warming miso-squash soup is topped with sesame-ginger apples for a flavorful and comforting dish. With a blend of kombu, bonito flakes, and vegetables, this soup is packed with umami flavor. Perfect for a cozy night in, this dish will leave you feeling satisfied and nourished.