Miso Butternut Squash Soup

Preheat the oven to 400 degrees. Peel and cut the squash into squares, seasoning with salt and drizzling with olive oil. Bake for 25-30 minutes.

In a large pot, heat olive oil over medium-low heat. Add sliced onion, cook until softened (about 10 minutes), then add pressed garlic and lemon juice. Remove from heat.

Blend squash, cooked onion, and vegetable stock in a blender or food processor. You may have to do this in shifts depending on the capacity of your machine. Pour the blended mixture into the pot, add miso, and stir well. Then add cumin, ground cloves, salt, pepper, cayenne, and garlic powder. Bring to a simmer over medium heat, stirring often.

Taste and adjust salt and pepper and cayenne if needed. Cook for 5 minutes and remove from heat. Serve with a drizzle of coconut milk or olive oil, add pepitas for crunch, and pair with bread or crackers. Enjoy!