Butternut Squash Soup

24 ingredients
5 steps

Ingredients

  • 15 ounces garbanzo beans I prefer organic low-sodium
  • 1/4 cup vegetable broth I prefer organic low-sodium
  • 2 garlic cloves
  • 1 1/2 tablespoons lemon juice freshly squeezed
  • 1/4 teaspoon tamari soy sauce
  • 1/4 teaspoon salt Kosher
  • parsley
  • capers
  • 1 loaf gluten-free bread white
  • 4 hard-boiled egg
  • 1 tablespoon pickle relish
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon hot chili sauce HuY Fong Sriracha
  • 1 can tuna low sodium/in water
  • 1/2 clove garlic I like to roast the garlic as it creates a smooth sweet taste
  • 1/2 white onion chopped
  • 1 tablespoon mayonnaise
  • 8 ounces cream cheese container of, if you can get farm fresh cheese its best
  • 1 cucumber
  • 1 smoked salmon package of
  • 1/4 pound nuts your choice
  • 1 tablespoon brown sugar can substitute palm sugar
  • 1/4 teaspoon hungarian paprika smoked
  • 3 slices serrano chilies

Directions

  1. 1
    Chop up the hard boiled eggs and place into a mixing bowl, adding in pickle relish, mayo, and sriracha. Salt and pepper to taste. Place bowl in refrigerator until ready to prepare.
  2. 2
    Add 1/4 pound of 3-4 nuts you like into a hot non-stick pan or into a cast iron skillet.
  3. 3
    Add in 1 tablespoon of brown sugar (can substitute palm sugar), 1/4 teaspoon of smoked Hungarian paprika and 2-3 slices of Serrano chilies.
  4. 4
    Allow to slightly smoke in pan bringing flavors to full release.
  5. 5
    Place in a beautiful dish alongside stuffed olives and cheeses.

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