Ingredients

½ medium-sized butternut squash

2 Tbsp coconut oil

1 tsp sea salt

10 cups filtered water

4 Tbsp organic miso paste

½ small red onion, diced

2 Tbsp freshly grated ginger

½ small head purple cabbage

1 cup mushrooms, sliced

2 small carrots, sliced

2 small stalks celery, sliced

8 leaves of swiss chard - destemmed, stems chopped and leaves chopped

Directions

Step 1

Preheat oven to 400F.  Chop open butternut squash, scoop out seeds and set aside.

Find a large baking pan with walls, place enough water in the pan to cover the bottom evenly, add the coconut oil and sea salt.  Place the two squash halves in the pan, meat side facing down.  Cover with tin foil, then place in oven and let roast for 20-25 minutes.

On a small baking sheet, separate the seeds from the flesh, and drizzle lightly with olive or coconut oil and a few dashes of sea salt.  Place in oven for 15-20 minutes.

Remove from oven when squash are soft enough to poke through with a fork and seeds are golden.  Turn off oven.

Step 2

In a one-gallon soup pot, add the water and miso paste and bring to a boil. Reduce to a high simmer, and stir or whisk to mix the miso into the water.  If you prepared the squash ahead of time, chop one half of it and add to the pot now.

Meanwhile, prepare all other veggies, and add to pot as soon as they are prepared, saving the chard leaves for last.

Step 3

Once the squash is done in the oven, remove from oven and turn off oven.  Carefully chop one half of the squash into chunks, and add to soup pot.  Let simmer 5-10 minutes longer, allowing the squash to break up into pieces in the broth.

Remove soup from heat and serve 2 cups per serving.