2 tablespoons ghee
1 medium red pepper, thinly sliced
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon oregano
1 small butternut squash, peeled and sliced
2 pints ( 1 L) vegetable stock
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup (80 ml) chopped fresh parsley
1/3 cup (80 ml) shredded daikon greens or mustard greens
What to do;
Melt ghee over medium heat in a pot. Add pepper and cook until wilted and semisoft. Add rosemary, thyme, and oregano and continue to heat. When the pepper is softened, add the squash and stir to coat. Add stock to vegetables, reduce heat, cover, and cook for 30 minutes.
When cooking is complete, add fresh parsley and blend the soup. Season with salt and pepper and serve with a sprinkling of greens.