Focus on Food Waste: use any and all of your vegetable stems!

Those vegetable stems are full of nutrition, fiber and flavor. We're here to make sure they don't go to waste! 

Soup base:

  • Chopped or sliced Vegetable stems (we used kale and cilantro, but you can use anything – broccoli, cauliflower, etc)
  • 1 Butternut squash or other winter squash
  • ½ onion, sliced
  • 2 cloves garlic


  • ½ - 1 tbsp sea salt
  • ½ tbsp black pepper
  • 2 tsp cumin


  • Fill the largest saucepan or pot you have with 1 inch of water or vegetable stock. Add in salt (omit if using pre-salted vegetable stock). Heat until water is lightly bubbling.

  • Carefully add in sliced onions, garlic, stems, butternut squash with spices. Heat on medium-low, covered, until the squash is easily mashed and soft.

  • Add all ingredients to a blender (glass – if plastic make sure that hot liquids are okay), blend until smooth.