Instructions

1. Prepare Mirepoix using onions, celery and carrots. Place in large bowl and pour over Miso base Oil - 3/4 cup of hot water dissolve 1 tablespoon of Miso soup base and 1 tablespoon of Olive or coconut oil, mix to dissolve and pour over half of this solution over Mirepoix in bowl and toss to coat. Transfer to a flat sheet and bake in 350 degree oven for 15 to 20 minutes.
   At the same time clean and quarter squash and place in large bowl, pouring the remainder of the Miso base Oil to coat also add a sprinkling of brown sugar to flesh (option- if not vegan you can add a few patches of butter.) Tip you can bake with skin on or off (it is easier to skin after baked.) Bake in oven for 20 minutes until flesh is tender.
   Reduce the drippings from the mirepoix using vegetable broth and place into the bottom of the pot. Using the baked off mirepoix you can add this to a food processor and puree the onions, carrots and celery to add to the soup pot. Next scrape the flesh off the skin and puree in the food processor and add to the soup pot. Also reduce the drippings from the baking pan and add to the soup pot.
   Next add the remainder of the vegetable broth to the soup pot along with one large or two medium sized bay leaves.
   Let the soup come to a boil and then simmer, if too thick add more broth, too thin let simmer to reduce.
   Serving in small appetizer soup bowls with up to one ounce to heavy cream, sprinkle rosemary or parsley or dried french fried onions.