White Miso & Winter Squash Soup

INGREDIENTS

2 pounds mixed, peeled, seeded, and cubed Winter Squash

3 tbsp Extra-Virgin Olive Oil

2, seeds removed and chopped Persimmons

1 fresh, peeled and chopped Burdock Root

1 small, chopped Onion

1, chopped Carrots

2 ribs, chopped Celery

1/4 cup raw Cashews

4 cups Vegetable Stock

3 tbsp White Miso

Kosher Salt, to taste

Chile oil, to serve

DIRECTIONS

Step 1

Preheat oven to 375 degrees. Place squash on a rimmed baking sheet and drizzle with Olive Oil and 1 teaspoon of salt. Roast for 30 minutes or until caramelized. 

Step 2

Place a dutch oven or stockpot over medium heat. Add the remaining 2 tbsps of olive oil, persimmon, burdock, onion, carrot, celery, and salt. Saute while stirring occasionally for about 5 minutes until the vegetables become translucent. 

Step 3

Add the cashews, roasted squash, and vegetable stock. Bring to a simmer and cook for 30 minutes.

Step 4

Add the cashews, roasted squash, and vegetable stock. Bring to a simmer and cook for 30 minutes. Once the soup has cooked and the vegetables are tender, add the miso.

Step 5

Transfer the mixture in 2-cup increments to a blender and blend until smooth, or use an immersion blender. 

Step 6

Transfer back into a stockpot and stir to make sure the flavor is consistent. Season with remaining salt to taste. Garnish with your favourite chili oil and ENJOY