Pumpkin Squash Soup

Vegan, Gluten Free

Happily Serves 18

ALL ORGANIC INGREDIENTS

4 Cups Pumpkin

32 oz Bone Broth

1 Zucchini

1 Yellow Winter Squash

1 Cup Butternut Squash

1 Cup Almond Milk

2 TBSP Lemon Juice

6 TBSP Avocado Oil

1 TBSP Sea Salt

1 Garlic Clove or 1TBSP Minced Garlic

1 Small Yellow Onion

Handful Parsley

1/2 TBSP Cumin

1 tsp All spice

Cut/Mince garlic, let sit 5 minutes.

Chop/cut all veggies to bite size or smaller pieces.

Add all ingredients to crock pot, stir to combine.

Cook on Low for about 2-3 hours or high about 1-2 hours.

Tip: opening the lid adds to cook time, try to avoid checking it.

ALL ORGANIC INGREDIENTS

16 oz Almond Butter

6 TBSP Collagen (beef bovine)

1/2 Cup Monk Fruit

1 tsp Sea Salt

1 tsp Cinnamon

2 TBSP Flax eggs

1/2 Cup Sprouted Quinoa

Rinse Quinoa, dry well.

Mix flax and water, let sit about 5 minutes (1 TBSP Ground flax plus 2 TBSP Water equals 1 egg).

Mix all ingredients together and divide in mini muffin tin or roll into ball.

You can bake for about 8 minutes on 375 or eat raw. (I personally don’t bake mine)