Autumn Apple and Butternut Soup

Recipe courtesy of J.M. Hirsch

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Ingredients

2 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch chunks (roughly 8 cups)		1/4 teaspoon ground black pepper
1 medium yellow onion, diced		1 teaspoon ground cumin
2 medium apples, peeled and cut into large chunks		1/2 teaspoon cinnamon
4 carrots, ends trimmed, cut into large chunks		Pinch nutmeg
5 1/2 cups rice or hemp milk		Pinch ground cloves
2 cups corn kernels		2 tablespoons maple syrup
2 tablespoons soy sauce		4 tablespoons sweet white miso

Total: 45 min

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1
In a large stockpot over a medium-high, combine the squash, onion, apples, carrots and rice or hemp milk. Bring to a simmer.
2
Add the corn, soy sauce, pepper, cumin, cinnamon, nutmeg, cloves and maple syrup. Return to a simmer. Reduce heat to maintain a simmer, cover and cook for about 20 minutes, or until the vegetables are tender.
3
Use a slotted spoon to transfer the vegetables to a blender or food processor. Ladle in about a quarter of the liquid, then puree until thick and smooth. Add the miso and purée to combine, about 20 seconds.
4
Return the mixture to the pot and mix with the remaining liquid.

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