Squash, Banana and Kamut Noodle Soup

Ingredients

• 1 butternut squash (small)
• 1 delicata squash
• 1/2 onion
• 1 zucchini
• 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 dice the butternut and delicata squash. Dice the onion, zucchini, bananas, mushrooms, kale, tomatoes and tomatillos.
2. Heat the aquafaba and enough spring water to cover the vegetables in a large pot over medium-high heat. Add the squash, onion, zucchini, bananas, kale, tomatoes and tomatillos. Season with salt, onion powder, cayenne, ginger, catnip and the bay leaf. Stir in the grapeseed oil, sea moss gel and hemp seeds.
3. Bring to a gentle boil, reduce to a simmer and cook for 10–15 minutes. Add the kamut pasta and continue cooking until the pasta and vegetables are tender.
4. Meanwhile, slice the cremini mushrooms. Sauté them in a little grapeseed oil over medium-high heat, turning once, until browned and crisp at the edges.
5. Remove the bay leaf. Taste and adjust the seasoning, then serve the soup topped with the sautéed mushrooms and extra hemp seeds.