Yield: 8 cups
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.
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.
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