Recipes

Cooking Times

Ready in: 1 hour, 10 minutes
Prep time: 10 minutes
Cook time: 1 hour
Serves: 6-8

Ingredients

• 1 carton chopped butternut squash
• 1 red pepper, chopped
• 3 cloves garlic, chopped
• 1 cup Cauliflower Florets
• 1 teaspoon dried thyme + salt and pepper
• 2½ cups vegetable broth
• 2 tablespoons white miso paste
• ¼ cup Green Onions
• 1 cup canned coconut milk
• 1 teaspoon balsamic vinegar
• ½ teaspoon salt

Directions

1. Preheat oven to 400F. Wash and chop green onions.
2. Add the butternut squash, red pepper, garlic, and cauliflower to a baking sheet. Spray with cooking spray and shake on the thyme, salt, and pepper.
3. Bake for 45 minutes stirring halfway.
4. Add the cooked vegetables to a blender with the broth, miso paste, and green onions.
5. Blend until smooth, then pour back into the pot.
6. Now add the coconut milk, balsamic vinegar, and salt.
7. Simmer for 10 minutes and serve.