Ingredients:

1 butternut squash (small)

1 delicata squash

1/2 onion

1 zucchinni

3 burro bananas

5 crimini mushrooms

2 handfuls of kale

2 roma tomatoes

3 tomatillos

1/2 box kamut pasta

about 2 cups aquafaba

2 heaping tbsp hemp seeds

1 tbsp irish sea moss gel

2 tbsp grapeseed oil

sea salt to taste

onion powder

cayenne pepper

ginger powder

catnip

1 big bay leaf

Directions:

1. Peel and cut all squash and add to a big pot.

2. Heat up a pot on Medium to High heat, add in Aquafaba, and spring water (as much as you think is needed, you can always add more). Add in Sea Salt, Grapeseed Oil, and begin cutting other veggies while the contents of the pot are starting to heat up and simmer to combine flavors sooner rather then later.

3. Once all veggies are cut up and tossed in the pot, give it a good stir and begin adding all the spices, Irish Sea Moss Gel, and Hemp Seeds. Place top on pot and taste soup in about ten minutes to see if it is a desired flavor.

4. Once soup has been boiling/simmering for 10-15 minutes add In Kamut Pasta. Once Kamut Pasta is tender, turn off heat and let it sit further if you'd like the flavors to keep coming together.

5. Place a pan on medium to high heat, and add some grapeseed oil to make Shroom "Bacon". Do this by slicing some Portobello Mushrooms and tossing them in the pan. Don't flip until they look shrunken and kind of crispy, flip them once, and do the same. Use these bad boys to top your soup off along with some more Hemp Seeds.

Bon Appetit!