Hearty Noodle Soup with Squash and Tofu

Ingredients

• • 1 acorn squash, peeled, seeded and cut into wedges 1/2 inch (1.5 cm) thick
  • 1 onion, cut into thin wedges
  • 1 tbsp (15 ml) olive oil
  • 5 cups (1.25 litres) unsalted vegetable broth
  • 1/4 cup (60 ml) soy sauce
  • 2 tsp (10 ml) Sriracha
  • 1 tsp (5 ml) toasted sesame oil
  • 1 1/2 cups (225 g) frozen corn kernels
  • 2 carrots, peeled and julienned
  • 1/2 lb (225 g) spaghetti, cooked
  • 1 lb (450 g) silken tofu, cubed
  • 2 green onions, thinly sliced