I’m not sure there’s a country in the world that doesn't make some type of pumpkin or squash soup. Therefore, every “good cook” should have one in their repetoir. I wanted something simple but unique, flavorful but butternutty. I landed on simple roasted squash pureed with a hybrid dashi/soy milk broth, finished with a swizzle of toasted sesame oil and a dusting of sweet and smoky spices. The result is a hyper-nutty, slightly funky, smoky bowl of delight. I do find that the flavors are best if you plan ahead and let it rest in the fridge overnight.