This silky gochujang and roasted squash noodle soup is a perfect combination of sweet and spicy, great for cold weather. Topped with peas, roasted squash, tofu, pickled ginger, and crispy chili oil, it's both comforting and delicious.
1: Roast the squash, onion, and whole garlic bulb (head chopped off) with olive oil and salt for 30-40 minutes at 190C.
2: Squeeze the garlic out into a blender along with the onion and most of the squash, reserving some for the top.
3: Add the remaining base ingredients to the blender and blend until smooth, adding more liquid if needed.
4: Cook your noodles and other toppings as desired.
5: Add the noodles and toppings on top of the soupy base and enjoy.
