Butternut Squash & Miso Soup

Serves 6

  • Cooked brown or wild  rice
  • 1 tablespoon olive oil
  • 3 lbs extra virgin butternut squash (1 large or 2 small), cut in half and seeds removed
  • 1 tablespoon of ghee or coconut oil
  • 1 yellow onion, roughly chopped
  • 2 inch knob of ginger, peeled and minced
  • 3 cloves garlic, minced
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons of apple cider vinegar
  • 4 cups water
  • ¼ cup of yellow or white miso
  • 1 teaspoon sea salt, + additional to taste
  • Freshly ground black pepper
  • Fresh cilantro, chopped, for garnish
  1. If you don’t have cooked rice, do this as the first step (psst we love keeping pre-cooked frozen rice in the freezer!)
  2. Pre-heat the oven to 425 F.  Line a baking sheet with parchment (optional), drizzle with olive oil and place the squash flesh side down. Roast the squash for 25-30 minutes, or until tender. Remove, let cool, then scoop the flesh from the skin.
  3. Heat the ghee or coconut oil in a large pot medium heat. Add the onions and saute for about 10 minutes – you want them to get slightly brown. Add the ginger, garlic and red pepper flakes and cook for an additional 2 minutes (be careful not to burn the garlic).
  4. Add the apple cider vinegar and cook for one additional minute, stirring frequently.
  5. Add the squash to the pan and stir well. Pour in water, miso, salt and stir to combine. Over medium-low heat, bring just to a simmer and cook for about 10-15 minutes.
  6. Remove the soup from the heat and puree with an immersion blender (or if you don’t have one do in batches in a regular blender or food processor). If you want a thinner consistency add more water and blend again. Season to taste with pepper and additional salt as needed.
  7. Serve in bowls with spoonfuls of brown rice, garnished with cilantro and enjoy!