Ingredients
- 2 cups wild rice or brown rice, cooked
- 1 tbsp extra virgin olive oil
- 3 lbs butternut squash cut in half and seeds removed
- 1 tbsp ghee or coconut oil
- 1 yellow onion roughly chopped
- 2 inches ginger peeled and minced
- 3 garlic cloves minced
- ¼ tsp red pepper flakes (optional)
- 2 tbsp apple cider vinegar
- 4 cups water
- ¼ cup miso yellow or white
- 1 tsp sea salt + more to taste
- freshly ground black pepper
- fresh cilantro chopped, for garnish
Instructions
- If you don’t have cooked rice, do this as the first step (psst we love keeping pre-cooked frozen rice in the freezer!).
- Preheat 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.
- Heat the ghee or coconut oil in a large pot over 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).
- Add the apple cider vinegar and cook for one additional minute, stirring frequently.
- 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.
- 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.
- Serve in bowls with spoonfuls of brown rice, garnish with cilantro, and enjoy!
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