Vegan Butternut Squash Soup

Ingredients:

3 cups Sprouted brown rice
1-2 whole Butternut squash
1 tbsp Sage
1 tbsp Thyme
1 tbsp Rosemary
1 tbsp Chili Flakes
2 tbsp garlic powder
2 tbsp onion powder
Sea salt to taste
2 tbsp Miso
1 tbsp Tamari
1-2 quart Vegetable Broth
1 can coconut milk

Preparation:

Cook rice in vegetable broth.

Cut up one butternut squash or use 2-3 cups of frozen butternut squash and boil in vegetable broth.

Add sage, thyme, rosemary, garlic powder, onion powder, and chili flakes.

Cook until butternut squash is tender, then drain ¾ of the water (save to make another soup!).

Place squash, coconut milk, tamari, and miso in a blender, and blend until smooth.

Stir in cooked rice, serve hot or cold with pumpkin seeds!