Butternut Squash Soup   

Yield: 8 cups

Ingredients

• 1 small Butternut Squash, grated in a food processor (approx. 4 cups)
• 2 small zucchini, rough chopped (approx. 1 1/2 cups)
• 2 medium carrots, rough chopped (approx. 1 1/2 cups)
• 2 stalks of celery, rough chopped
• 1/2 of a medium red bell pepper, rough chopped
• 2 cups water
• 1/4 cup diced red onion
• 1/4 cup nutritional yeast
• 2 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne
• 2 tablespoons light miso

Directions

Process the butternut squash in a food processor outfitted with the shredding blade. Place all ingredients except miso into a high speed blender and process until smooth.

Add miso and process again.

Notes

If you'd like to make it a little more creamy and luscious you could substitute the nutritional yeast with a little EVOO (extra virgin olive oil) avocado, cashews, cashew milk/cream or almond milk. This will give a little fat consistency, and bring all those flavors together. Or you could make the soup as above and garnish with a drizzle of pepper oil, diced avocados, cashew or almond cream. This would also give you that creamy fat consistency in every bite.