Preheat oven to 400°F.
Peel and cut squash into bite-size cubes, add to a large bowl and drizzle with balsamic vinegar, olive oil, rosemary and sea salt. Toss until well coated.
Spread on a large baking sheet in a single layer. Roast, tossing occasionally, until just tender and golden brown (~30 mins).
Remove half the squash from the pan and set aside (half will be used for the soup, the other half as garnish).
Meanwhile, heat oil in a large soup pot over medium-high heat. Sauté onion for 4-5 mins or until translucent. Add garlic, ginger and rosemary and cook for another 2 mins. Add vegetable broth and half the roasted squash. Bring to a boil and reduce heat, simmer for 10 mins to heat the broth and allow the flavors to come together. Taste and adjust the seasoning. Allow to cool slightly. Use an immersion blender and blend until creamy.
Heat a medium skillet over medium-high heat, sauté oil, mirin and freshly grated ginger for 1 min until the ginger is sizzling. Quickly add chopped kale and stir until well coated. Drizzle coconut aminos or tamari over the kale and stir. The kale should be bright green but soft when finished; the whole process takes 4-5 mins. Remove from heat.
Prepare noodles according to directions on package, being careful not to overcook.
Divide soup and noodles between 4 bowls. Add roasted squash, gingered kale and top with pumpkin seeds. Serve warm.
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