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.

Rice Koji is rice on which a special koji mold has been cultivated. Koji has been cultivated for centuries in the production of soy sauce, miso, amazake and sake. After growing our Koji on medium grain white rice, we carefully dehydrate and package it into 150g pouches.