Roasted butternut squash ginger and miso soup

Ingredients: Serves 4

2 large butternut or other fall squash

1 C onions sliced thinly

1 C celery sliced thinly

2 tbsp fresh ginger chopped

1 lemon

2 tbsp avocado oil

2 tsp sesame oil

2 tbsp honey

1/2 C Moromi shiro miso

1 tbsp Moromi fermented cayenne sauce

Salt to taste

Preparation:

Preheat oven to 400F

Cut squash in half, remove seeds (they can be roasted as a soup topping if desired)

Lay squash cut side down on a roasting pan, add water to come up 1 inch, add one tsp sesame oil, and cover with foil. Roast approximately one hour until skin and squash are tender. Set aside reserving liquid.

In a soup pot, gently cook celery, onions and ginger in the avocado oil, season with salt and cook until tender without color. Chop up roasted squash, skin and all and add with cooking liquid to sweated vegetables. Add more water just to cover. Bring to gentle simmer for 30 minutes. Then blend until smooth with Moromi miso, honey, Moromi fermented cayenne sauce and salt to taste.

Divide into bowls and serve, top with remaining sesame oil and toasted seeds if you've made them. Alternatively toasted sesame seeds would be excellent. Serve and enjoy.