Alkaline Rustic Butternut Squash Soup

Broth:
Slow simmer water and onion, bell peppers, zucchini, bay leaf, salt. Slow cook several hours. 5+

Cut a butternut squash in half lengthwise and cook in oven until soft. 325 degrees.

Broth:
Strain the veggies.

Save the veggie broth liquid.
Set aside.

In blender:
Blend the strained veggies with
Onion powder
Cayenne
Thyme
Salt
Aquafaba (chickpea water)
Mushroom powder (optional)
If you don’t have aquafaba or mushroom powder, add a teaspoon of chickpea flour to thicken
Set aside

In a large pot sauté:
Onion
Oyster mushrooms
Salt
cayenne

Scoop the soften butternut squash out and a quick sauté with the onion and mushrooms. The squash will be chunky. Leave it in bit sizes.

Add the veggie broth to the pot
Add the blended veggies to the pot.
Dash sea salt
Bay leaf
Grated fresh ginger

Add 1 cup water.

Simmer 1 hour. Stir occasionally,
check for taste, add seasoning as needed. If too much liquid, simmer with lid off.

Serve with flat bread in this recipe.