|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|
In a large stockpot over a medium-high, combine the squash, onion, apples, carrots and rice or hemp milk. Bring to a simmer.
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.
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.
Return the mixture to the pot and mix with the remaining liquid.
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