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Cream of Squash Soup 

1 large Butternut Squash, cut in to cubes

6 cups water

1 onion, diced

2 carrots, chopped

3 stalks celery, diced

1/8 tsp. Seazun

½ tsp. garlic powder

pinch cayenne

1/8 tsp. nutmeg

2 Tbsp. VegeBase

2 Tbsp. Barley Miso

parsley for garnish 

Wash squash, cut in half, remove seeds. Cut into cubes. Bring water, squash, onions, carrots to boil. Reduce heat to low, simmer 15 minutes. Add celery, garlic, cayenne and vegebase; simmer 15 minutes more. Puree in blender with miso until creamy. Return to pot. 

Let sit covered 10 minutes.