Simple Blended Butternut Squash Pumpkin Soup

PREP TIME: 5 MINS

COOK TIME: 20 MINS

TOTAL TIME: 25 MINS

INGREDIENTS

2 tbs olive oil

2 cloves garlic crushed

1 medium yellow onion, roughly chopped

1, 16 oz container of chopped butternut squash (or one whole squash)

1, 16 oz container or can of organic pumpkin pureé

4 cups organic low sodium chicken or veggie broth

Salt, pepper

Lemon squeeze for serving (optional)

DIRECTIONS

1. Heat olive oil and sauté garlic and onion until translucent.

2. Add butternut squash, pumpkin puree, broth, salt, and pepper.

3. Cover, bring to a boil, and simmer for about 12-15 minutes or until squash is soft.

5. Transfer to blender and puree. May have to add more salt after tasting.

6. Serve with 1/2 lemon squeeze and some fresh micro greens for an added kick!

**RSN HOT TIP: Make sure to hold the top of the blender, hot liquids can blow the top off. Also for extra nutrients and texture add some lacinato kale or spinach after blending!

Vegan "Cream" of Broccoli and Arugula Soup

PREP TIME: 5 MINS

COOK TIME: 20 MINS

TOTAL TIME: 25 MINS

INGREDIENTS

4 tbs olive oil

2 cloves garlic crushed

1 medium yellow onion, roughly chopped

1 large head of broccoli, roughly chopped

4 cups organic low sodium veggie

2 cups arugula or spinach

Salt, pepper

Lemon squeeze for serving (optional)

DIRECTIONS

1. Heat olive oil and sauté garlic and onion until translucent.

2. Add broccoli and cook until bright green.

3. Add broth, salt, pepper, whatever other seasonings you like (chili flakes, etc).

4. Cover, bring to a boil, and simmer for about 10 minutes or until broccoli is soft.

5. Transfer to blender and puree with RAW arugula or spinach. May have to add more salt after tasting.

6. Serve with 1/2 lemon squeeze.