Watch the full how to video on my YouTube channel HERE.
Ingredients:
1 butternut squash
1 inch piece of ginger
1 Tbsp ground turmeric
or 1/2 inch fresh turmeric
1/4 cup white miso
3 cloves garlic
1 chopped onion
2 Tbsp salt
1 Tbsp fresh ground pepper
6 cups water
2 Tbsp olive oil
Method:
Heat the oil in a large pot over medium heat. Add the onions and cook until they begin to brown, about 10 minutes. Stir in the ginger, turmeric, salt and garlic, cook for 4 more minutes. Add the butternut squash and water, bring it to a boil, cover with a lid, reduce heat to low, and simmer for 20 minutes, until a fork can easily pierce the squash. Turn off the heat allowing it to cool off a bit, before adding it to a blender, along with the miso and pepper. Start blender on low and work up to the high speed.
Serve warm, with your favorite topping. I used olive oil and crushed toasted hazelnuts.