Creamy Autumn Bliss

Simplest creamy delight!
This is a delicious blend of squash, broccoli, onion and celery!
So smooth, creamy and comforting without any added processed foods!
You can season it in several ways, but I will share our favorite in this super simple, quick and easy recipe.
I always save the broccoli stems in the freezer for recipes like these. Use the attractive part of the broccoli (florets) for raw, steamed or stir fried enjoyment - cut and freeze the thick stems for soups!

Ingredients:

• 2 large mature yellow squash (delicata will also do) - cubed.
• 1 orange variety squash: I used a mature zucchini, you can use butternut, acorn or pumpkin - cubed
• 7 thick broccoli stems - cut large
• 1 whole celery heart - chopped large
• 1 medium onion - chopped large
• 2 tbsp garlic powder (much more flavorful than fresh garlic) 
• coconut oil
• salt and pepper
• alternative milk (coconut, rice or soy work best) - as much as needed

Later seasoning:

• cayenne (optional)
• curry
• turmeric
• cinnamon
• nutritional yeast
• extra virgin olive oil
• dry dill for garnish

Directions:
In your pressure cooker (or cooking pot) saute' onions and celery in coconut oil for 5 minutes. Add all the cubed squash. cook for 3 minutes. Add broccoli stems and if you don't have enough liquid from the veggies, add a little more (no more than half the amount of veggies). finally top with salt and pepper - stir and seal pressure cooker or place lid on your pot. In a pressure cooker, cook over medium for 20 minutes - in a pot, cook until all veggies are tender (40 minutes or so, add water if it dries up)

When it's ready - place in small batches either in your blender or food processor. Add milk as needed (achieve your preferred consistency). Add the "later seasoning" list on creamed veggie soup and stir. Quantity is really a matter of preference - anywhere from 1 tsp - 1 tbsp.

Enjoy warm with a slice of buttered garlic bread of your choice!

Buon Appetito! 

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