Fall Squash and Beet Creamy Soup

Fall Squash Mock Cream of “Tomato” Soup/pasta Sauce

1medium Red Kuri squash (or other winter squash)

1 small beet

2 stalks celery

1 small onion

2 slices lemon with rind

1/2 -1 cup (depending on richness desired) cashews, almonds or sunflower seeds

Enough water to blend to desired thickness of soup or sauce.

1-2 Tbs chickpea miso (optional)

Small handful of fresh parsley

Salt and cayenne to taste

Cut squash, remove seeds but don’t peel. Dice squash and beet on cone 3. Cut onions and celery into about one inch pieces. Cook veggies, nuts and lemon Salad Master style with less than 1/2 inch of water, first on medium then turn to low when lid rattles. When tender, blend with hot water in blender (Vitamix is best) with miso, parsley, salt and cayenne. Top with pesto, Brazil nut parm, or fresh herbs and enjoy!  Be creative and add or substitute other veggies such as carrots, asparagus, broccoli, etc.

Recipe by Kai Bravo