* 1 tbsp avocado oil * 2 shallots, sliced * 2 spring onions, sliced * 4 cloves garlic * 8 sprigs fresh thyme * 2, 15 oz cans butter beans, drained and rinsed * 3 cups vegetable broth * 1 tsp rice wine vinegar * 1 bay leaf * 1 tbsp yellow or white miso paste * 2 tsp toasted sesame oil * 1/4 tsp white pepper * Kosher salt to taste * Crusty bread for dipping
**Sesame Herbs**
* 1/3 cup parsley, finely minced * Zest of 1/2 a lemon * 1/4 tsp red pepper flakes, optional * 1 tbsp sesame seeds * 1-2 tsp toasted sesame oil * Kosher salt
###Instructions
1. Preheat the oven to 425F. Place squash on a baking tray with cornstarch, nutritional yeast, and seasonings. Drizzle the tray with about 1 1/2 tbsp oil (more as needed) then toss to coat. Spread out on the tray in an even layer then bake for 20 mins. Flip the pieces and roast on the bottom rack for 10 mins until the edges are crisp. Sprinkle with salt then set aside.
1. Heat oil in a large skillet over medium low heat. Once hot add shallots and spring onions with a pinch of salt then sauté until softened.
1. Stir in the garlic and thyme, sauteing until fragrant. Then, add in beans, vegetable broth, vinegar, and bay leaf then stir.
1. Bring the beans to a boil, reduce to a simmer and cook for 15 mins.
1. To a small bowl, add the miso and 1/4 cup hot water then whisk until dissolved. Once done simmering, stir in the miso paste, sesame oil and white pepper. Continue to simmer for 2 mins then remove from heat. Remove the bay leaf then taste the broth and adjust the salt to preference.
1. In a separate bowl add the parsley, zest, pepper, sesame seeds, oil and kosher salt then stir together.
1. To assemble, portion your soup and top with some of the sesame herbs and kabocha squash then enjoy with some crusty bread.
3 Comments
###Ingredients
**Squash**
* 1 lb squash, thinly sliced
* 1 tbsp cornstarch
* 1 tbsp nutritional yeast
* 1/2 tsp fresh thyme
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* Oil for roasting
**Soup**
* 1 tbsp avocado oil
* 2 shallots, sliced
* 2 spring onions, sliced
* 4 cloves garlic
* 8 sprigs fresh thyme
* 2, 15 oz cans butter beans, drained and rinsed
* 3 cups vegetable broth
* 1 tsp rice wine vinegar
* 1 bay leaf
* 1 tbsp yellow or white miso paste
* 2 tsp toasted sesame oil
* 1/4 tsp white pepper
* Kosher salt to taste
* Crusty bread for dipping
**Sesame Herbs**
* 1/3 cup parsley, finely minced
* Zest of 1/2 a lemon
* 1/4 tsp red pepper flakes, optional
* 1 tbsp sesame seeds
* 1-2 tsp toasted sesame oil
* Kosher salt
###Instructions
1. Preheat the oven to 425F. Place squash on a baking tray with cornstarch, nutritional yeast, and seasonings. Drizzle the tray with about 1 1/2 tbsp oil (more as needed) then toss to coat. Spread out on the tray in an even layer then bake for 20 mins. Flip the pieces and roast on the bottom rack for 10 mins until the edges are crisp. Sprinkle with salt then set aside.
1. Heat oil in a large skillet over medium low heat. Once hot add shallots and spring onions with a pinch of salt then sauté until softened.
1. Stir in the garlic and thyme, sauteing until fragrant. Then, add in beans, vegetable broth, vinegar, and bay leaf then stir.
1. Bring the beans to a boil, reduce to a simmer and cook for 15 mins.
1. To a small bowl, add the miso and 1/4 cup hot water then whisk until dissolved. Once done simmering, stir in the miso paste, sesame oil and white pepper. Continue to simmer for 2 mins then remove from heat. Remove the bay leaf then taste the broth and adjust the salt to preference.
1. In a separate bowl add the parsley, zest, pepper, sesame seeds, oil and kosher salt then stir together.
1. To assemble, portion your soup and top with some of the sesame herbs and kabocha squash then enjoy with some crusty bread.
[Source](https://www.instagram.com/reel/C0Snzs1sguA/)
These gif captions always give me a headache. Looks good though.
This is so unnecessarily zoomed in with so many quick cut edits that it actually made me nauseous.