Autumn Apple and Butternut Soup

Recipe courtesy of J.M. Hirsch

Autumn Apple and Butternut Soup

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    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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