Miso-Roasted Vegetable Soup

foodandwine.com

Ticcy

2 red bell peppers, halved, cut into ½-inch pieces

2 medium carrots, peeled and cut into ½-inch pieces

1 medium-size yellow onion, cut into ½-inch pieces

1 ½ cups chopped (½-inch pieces) winter squash (such as kabocha or acorn)

2 large garlic cloves, coarsely chopped

3 tablespoons grapeseed oil

2 tablespoons white miso

1 ½ teaspoons kosher salt, divided, plus more to taste

1 (14.5-ounce) can diced tomatoes

1 tablespoon soy sauce

1 tablespoon chopped fresh thyme

1 teaspoon smoked paprika

1 teaspoon ground cumin

¾ teaspoon black pepper, plus more to taste

3 cups water, plus more as needed

Lemon wedges and crusty bread, for serving

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