By Chef Ella Freyinger
If you have ever enjoyed the simplicity of a bowl of miso soup you have experienced the ignition of the metabolic/digestive hearth. The magic of miso occurs in the process of double fermentation; breaking down complex proteins, oils and carbohydrates from the humble soybean. This alchemy is the perfect environment for the growth of specific probiotics that are healing and calming to the digestive system, clearing and grounding our sense of self and creating a feeling of connectedness with the earth around us. The burdock root in this recipe will deepen this grounding, tethering us to our roots as we begin to rise.
- 2 pounds mixed winter squash (peeled, seeded and cubed)
- 2 persimmons, seeds removed and chopped
- 1 fresh burdock root, peeled and chopped
- 1 small onion, chopped
- 1 carrot carrot, chopped
- 2 ribs celery, chopped
- 1⁄4 cup raw cashews
- 4 cups vegetable stock
- 3 tbsp white miso
- 3 tbsp olive oil
- Kosher salt
- Place squash onto a rimmed baking sheet and drizzle with 1 tbsp olive oil
and 1 tsp salt.
- Place in the oven and roast for 30 minutes or until caramelized.
- Meanwhile, place a Dutch oven or stockpot over medium heat. Add the 2 remaining tbsp of olive oil, persimmon, burdock, onion, carrot, celery and salt. Sautee, stirring occasionally for about 5 minutes until the vegetables become translucent. Add the cashews, roasted squash and vegetable stock. Bring to a simmer and cook for 30 minutes. Once the soup has cooked and the vegetables are tender, add the miso.
- In 2 cup increments, transfer the mixture to a blender and blend until smooth. Hot liquids expand more than cold so this is to ensure there is not a soup explosion in your kitchen!
- Transfer back into a stockpot and stir to make sure the flavor is consistent. Season with remaining salt to taste.