Butternut Squash Soup

• 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

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. Add 1/4 pound of 3-4 nuts you like into a hot non-stick pan or into a cast iron skillet.
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. Allow to slightly smoke in pan bringing flavors to full release.
5. Place in a beautiful dish alongside stuffed olives and cheeses.

garbanzo beans, vegetable broth i, garlic, lemon juice freshly squeezed, soy sauce, salt, parsley, capers, bread white, egg, pickle relish, mayonnaise, hot chili sauce huy, water, garlic, white onion, mayonnaise, cream cheese, cucumber, salmon, nuts, brown sugar, paprika, serrano chilies

Taken from www.yummly.com/recipe/Butternut-Squash-Soup-1200569 (may not work)