A Japanese take on a fall classic.
1/2 ounce grated bonito flakes 1 leek, white and light green parts only, diced 2 knobs ginger, 1 knob peeled and thinly sliced, 1 knob peeled and finely grated, divided2 tablespoons white or red miso pastePinch sugar, if needed1 large or 2 medium scallions, white and light green parts only, thinly sliced on the biasShichimi togarashi, optional Combine 1 1/2 quarts water, kombu, and bonito flakes in a large saucepan and bring to a boil over high heat.
Add squash and pour just enough dashi on top to cover vegetables. Bring to a simmer and cook until vegetables are fully tender, about 30 minutes. Using a standing blender or immersion blender, and working in batches if necessary, blend soup until very smooth. Blend in miso and lemon juice.Return soup to pot and thin with enough water to reach a pourable, silky-smooth consistency. Season with salt, add sugar to taste, and keep warm.
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