Butternut Squash Soup
head of cauliflower
Tbsp. Kitchen Accomplice Veggie broth concentrate
Roughly dice the butternut squash, carrots, onion, and cauliflower.
Place in large pot and cover with water (at least 4-5 cups).
Add veggie broth concentrate.
Add fresh grated ginger root, salt, and pepper, to taste.
Boil until all veggies are soft.
Pour into blender, add whole avocado (halved, peeled, and pitted).
Add almond milk and pulse.
Continue to add almond milk until you’ve reached the desired consistency.