INGREDIENTS
1 cup
Butternut squash
4 cloves
Garlic
2 tbsp
Ginger, fresh
1 1/2 cups
Kale
1
Lemon, Juice of
4 cups
Mushroom, low-sodium
8
Shiitake mushrooms, fresh
1
Yellow onion, small
1 tsp
White miso
1/8 tsp
Cayenne pepper
1 tsp
Turmeric, ground
1 tbsp
Olive oil, extra-virgin
6
slices Astragalus root (optional)