When I went to bed I couldn’t fall asleep.
My mind was running with recipes, and so many other ideas.
My brain just wouldn’t shut down.
And I had this desire for squash soup so I started to think of how I’ll make it and what I will add to it.
How did I fall asleep you ask?
I mediated with Richard and my mind just relaxed.
Delicious and sweet soup good for young kids.
½ Butternut squash, chopped
½ Spaghetti squash
½ Acorn squash, chopped
½ butternut squash, chopped
2 carrots, peeled and chopped
3 potatoes, peeled and chopped
Add everything in a big bowl, beside the spaghetti squash
Add to the bowl:
3 to 4 tbsp olive oil
1 tsp salt
1 tsp onion powder
¼ tsp pepper
1 tsp garlic powder
1 tsp paprika
1 tsp thyme
Mix everything well with a big spoon
Spread everything on the tray.
Preheat your oven at 400 for 40 minutes
Also add ⅓ Spaghetti squash in the oven as it is.
When ready and cooled down, peel everything except the Spaghetti squash, move into a big pot and add 6 cups of water.
Boil for 10 to 15 minutes.
Then lower the heat and blend with hand blender.
Fry on high heat for 15 minutes:
6 onions, chopped
1 pack of vegan and gluten free hot dogs, chopped
3 to 4 tbsp of olive oil
½ tsp salt
½ tsp paprika
When spaghetti squash is cooled down, scrape with a fork and add to fry mix and continue to fry on a high heat for another 5 to 10 minutes.
Add into the soup the fried mix or just decorate on top of your bowl soup.
½ Butternut squash, chopped
½ Spaghetti squash
½ Acorn squash, chopped
½ buttercup squash, chopped
2 carrots, peeled and chopped
3 potatoes, peeled and chopped
Fry mix
3 to 4 tbsp olive oil
1 tsp salt
1 tsp onion powder
¼ tsp pepper
1 tsp garlic powder
1 tsp paprika
1 tsp thyme
