2 large sweet potatoes peeled and roughly chopped
1 medium butternut squash peeled, deseeded, and roughly chopped
1/2 white onion diced
1 tbsp sesame oil
3 cloves garlic minced
1/2 tbsp fresh ginger roughly chopped
3 cups low-sodium vegetable broth
3 tbsp miso paste divided
1 tsp red pepper flakes
1 pinch kosher salt
14 oz soft or silken tofu
Green onions, toasted sesame seeds, chili oil for garnish.

2 tablespoon butter
2 butternut squash (2 lbs. each), halved lengthwise and seeded
½ teaspoon coarse salt
3 - 5 sprigs fresh thyme