From the Pantry:
Cutting board
Sharp Knife
Wooden spoon
Bowls for enjoying!
For meat-eaters: (Bone broth/stock)
Buy/Take Out of the Cupboard:
One medium-sized butternut squash One medium-sized acorn squash One onion, a few bulbs of garlic
Sea salt
1 container of veggie stock (or one you made from your left over veggie pieces)
Feeds 6-8 people. Selkskin 30 mins or less!
Make it:
Chop the squash. You don’t have to chop it small, they will cook when blended.
Saute the onions and garlic separately with macadamia nut oil. They do not have to be cut small.
If you’re using a Pampered chef blender, put the liquid (veggie stock) in first (you need to put this in first or else the squash and other ingredients will burn) and then the veggies.
If on the stovetop:
Take one container of veggie stock (or)
For meat-eaters: 3 cups of stock and bring it to a boil, add the squash and bring the pot to medium heat.
Cook the veggies until they are soft, roughly 15-20 minutes.
Sea salt to taste
For meat-eaters: If you don’t have bone broth or have never made it yourself I have a recipe! If you want to buy it make sure to get an organic, free-range animal broth from a local farm or health food store.
Blend with your high speed blender or your Pampered Chef Deluxe Cooking Blender until you have the desired texture. I like it thick. The more liquid you add the thinner your soup will be. If you want it thinner, add more stock or a bit of pure, filtered water.
Finely chop cilantro and add it as a garnish.
It’s so incredibly simple and delicious. I hope you just love it :)