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
-
1Chop 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.
-
2Add 1/4 pound of 3-4 nuts you like into a hot non-stick pan or into a cast iron skillet.
-
3Add in 1 tablespoon of brown sugar (can substitute palm sugar), 1/4 teaspoon of smoked Hungarian paprika and 2-3 slices of Serrano chilies.
-
4Allow to slightly smoke in pan bringing flavors to full release.
-
5Place in a beautiful dish alongside stuffed olives and cheeses.
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