Butternut Squash + Miso Soup

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  • 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
  • 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!