Butternut Squash Soup:
Sautée 1/2 large diced onion in some extra virgin olive oil Add:1/2 large butternut squash, peeled, seeded and chopped1 Granny Smith Apple, Cote removed and diced1.5 tsp nutmeg1.5 tsp cinnamon1.5 tsp kosher salt2 c vegetable stock1/2 c almond milk 2 TBSP chopped sageOnce the onions are sautéed, add all of the ingredients except the almond milk and sage. Cook, covered, on medium-high heat, until tender, stirring occasionally (20-30 minutes.) Add almond milk and sage and cook for 5 more minutes. Using an immersion blender or a nutribullet (with which you'll have to do this in sections,) purée until smooth and serve.Asparagus, Broccoli and Avocado soup:Sautée 1/2 large diced onion in some extra virgin olive oil Then add:2 c vegetable stock2 heads broccoli florets, chopped1 bunch asparagus, tops and ends removed and chopped1.5 tsp kosher salt1 tsp onion powder1 tsp garlic powderCook on medium heat until tender.Remove from heat and add 2 ripe, mashed avocados. Using an immersion blender or a nutribullet (with which you'll have to do this in sections,) purée until smooth.
