large butternut squash (about 3 lbs.), halved and seeded
2 tbsp. unsalted butter
2 shallots, minced
2 tsp. garlic, minced
1 tsp. ginger, grated
3 cups vegetable stock
1 tsp Dynasty Fish Sauce
1 tbsp Dynasty Premium Sesame Oil
2 tsp Kikkoman Soy Sauce
2 tbsp Dynasty Hoisin Sauce
½ lime, juiced
Toppings: cilantro leaves, pumpkin seeds
Directions
Heat oven to 425 degrees Fahrenheit. Place butternut squash cut side down on a baking sheet and roast in heated oven for 50-60 minutes until fork tender. Let cool for 10 minutes before scooping out the flesh and cutting roughly into 1 inch cubes, reserve ½ cup for topping later.
In a large Dutch oven, melt butter over medium heat. Add shallots and sauté until they begin to caramelize, about 3-4 minutes. Add garlic and ginger and cook for 1 minute, stirring occasionally. Add roasted squash cubes, vegetable stock, Dynasty Fish Sauce, Dynasty Premium Sesame Oil, Kikkoman Soy Sauce, Dynasty Hoisin Sauce, and lime juice and stir to combine. Cook over medium heat for 10-12 minutes. Using an immersion blender to puree soup until smooth and creamy.
Serve soup with reserved roasted squash, cilantro and pumpkin seeds. Enjoy!
