Name: Butternut Squash Miso Soup
Yield: 6
Ingredients: 2 tbsp coconut oil; 1 tsp ground turmeric (optional); 1 medium sweet onion, cut into small dice; 2 carrots, peeled and cut into small dice; 2 cloves garlic, minced; 3–4 cups peeled, cubed butternut squash (about one 2 lb. squash); 2 tbsp miso paste Salt, freshly cracked pepper; 4–5 cups chicken or vegetable stock; 1 tbsp minced ginger; Toppings; ¼ cup pepitas; 1 chunky croutons,homemade or store-bought; 2 tbsp chopped chives

VMG Recipes