Ingredients:
1 cup Calabaza or Pumpkin Squash (skin left on, cut inch 1 -1.5 in chunks)
1 cup Butternut Squash (skin left on, cut in 1 -1.5 inch chunks)
1 cup Purple Potato (skin left on, cut in chunks)
1 cup Sweet Potao (skin left on, cut in chunks)
.5 cup Red Potato (skin left on, cut in chunks)
.5 cup Fresh Cilantro
.5 cup Carrots (skinned and chopped)
.5 cup Celery (chopped)
.5 cup Parsnips (skinned and chopped)
1⁄4 cup Onions (chopped)
.5 cup Red pepper (deseeded and chopped)
1-2 cloves garlic (crushed or grated)
1⁄4 tsp of salt
4 cups Pacific Low Sodium Organic Veggie Broth
1⁄4 tsp of Dulse flakes (optional)
1⁄2 cup avocado (chopped into chunks)