Vegan Butternut Squash Soup

Ingredients

• 1 2-pound butternut squash, halved and seeded
• 1/4 cup extra-virgin olive oil
• 2 teaspoons grated fresh peeled ginger (from about 1-inch piece of ginger)
• 1/2 teaspoon five-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 cups vegetable broth or water
• Vegetable oil, for frying
• Roasted white sesame seeds and fresh cilantro leaves, for serving

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