Ingredients:
1 2-pound butternut squash, halved and seeded
1/4 cupextra-virgin olive oil
2 teaspoonsgrated fresh peeled ginger (from about 1-inch piece of ginger)
1/2 teaspoonfive-spice powder
Kosher salt and freshly ground pepper
1 large carrot, peeled and chopped into 1/2-inch dice
4 shallots, chopped into 1/8-inch slices and divided
1 large garlic clove, minced
4 cupsvegetable broth or water
Vegetable oil, for frying
Roasted white sesame seeds and fresh cilantro leaves, for serving
Directions:
Preheat oven to 400°F. Drizzle cut sides of squash with 1 tablespoon olive oil, then rub with ginger and five spice powder; season with salt. Place cut-sides down on a parchment-lined baking sheet. Cover with foil and bake until squash is very tender, about 1 hour 15 minutes. Remove from oven and let cool slightly.
Heat remaining 2 tablespoons olive oil in a large pot over medium. Add carrot, half the shallots, and garlic and season with salt and pepper. Cook, stirring occasionally, until carrots are just tender, 6 to 8 minutes. Scoop flesh of squash into pot and break down into smaller pieces with a spoon; discard skins. Stir in broth or water and season with more salt. Bring to a boil. Reduce heat to medium-low, partially cover pot, and simmer 30 minutes, stirring occasionally, to allow flavors to meld. Let cool 5 minutes.
Meanwhile, heat 1/4-inch of vegetable oil in a small skillet over medium until oil shimmers. Add remaining shallots and fry, stirring occasionally, until crisp and golden, about 4 minutes. Drain on paper towels and season lightly with salt.
Transfer squash mixture to a blender and purée until smooth, adding water as needed to reach your preferred consistency (alternately, purée with an immersion blender). Season to taste. Serve soup with crispy shallots, sesame seeds, cilantro, and a drizzle of olive oil.