Ingredients
1
large butternut squash or cut with cone #3
1
small onion diced large
4
stalks celery diced large
1
T. Zest from lemon and juice from one lemon cone #1
1
cups almond milk or soy milk
2 T
Curry powder
sea
salt and cayenne to taste
Place
veggies in 7 qt Roaster with 3 T water and cook until squash is just tender.
Medium click & low. Blend veggies and the water they were cooked in, in
blender (Vitamix is best) with almond milk, Salt, curry, lemon and cayenne.
More water can be added to thin soup if desired.
Top
with Sauteed Kale
Sauteed
Kale
Chiffinode 1 bunch of Dino kale
Preheat
large 11 inch skillet
Add
1-2 T grapseed or sesame oil
Sauté
Kale on medium heat until crispy and tender – 8 mins
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