In a large stockpot, add your water and add in your kombu on medium-low heat. Once your kombu softens, bring this water to a boil, about 5 to 7 minutes. Discard the kombu.

Add your bonito flakes. When they sink to the bottom of the pot, use a spider tool to remove them or strain them out. There we have our broth! Either transfer to a container to store, or leave in the stockpot until ready to add to our soup.

In the same stockpot, if setting aside, or a new pot or Dutch oven, heat olive oil over medium-high heat. Add in your gochugaru to bloom for a minute. Add in your onion, toss to combine.

Next, add in your cubed butternut squash, potato, turmeric, ginger, and garlic. Give everything a big toss, another minute.

Add your broth, bringing the heat to medium-high to a boil. Once boiling, bring to a simmer, cover, and let your soup simmer on medium-low until your vegetables are fork-tender.

Once your vegetables are fork-tender, ladle a small amount of broth into a small bowl with your miso paste, whisk until combined, and then add back into the soup.

Transfer to a blender or use an immersion blender until smooth. Bring back to the pot, warm and serve, or serve directly from the blender.

Garnish with a little pinch more of gochugaru and olive oil to serve.