Recipe: Squash Carrot Apple Soup
1 Butternut squash peeled and cut into medium sized pieces
3 medium carrots - cut into medium pieces the smaller the faster they cook.
1 medium apple peeled and cored
1 small onion cut into medium half moon slices
1 small piece of ginger - chopped or more depending how much heat you like!
1 tsp. of grated turmeric - I use fresh but you can use powdered if that's all that is available to you.
3 cloves of garlic chopped large
1 tbsp. Tamari/Shoyu
1 large tbsp. of sweet white miso
5 c. water
1 c. left over brown rice - used as a thickener that adds nutrition - not necessary optional.
Put everything except the miso into the pot. Cover with lid.
Cook on medium low for about 20 minutes, long enough for everything to cook down. If it looks dry, add more water. I usually pull out some of the liquid broth to dilute my miso. Make sure to turn the heat down before adding the diluted miso. Whip out your electric wand, also known as an immersion blender or use an actual blender and blend this baby.