4 cups diced butternut squash
2 cups tightly packed chopped kale
2 cups diced yellow onion
8 cups vegetable broth
2 tablespoons chopped ginger
1. Sauté the squash, kale and onions in a pot for 5 minutes.
2. Add the vegetable broth, and bring to a simmer and cook for 15 minutes.
3. Add the ginger and blend until smooth before serving the soup hot.
Prep time: 8 minutes
Total recipe time: 28 minutes
Ramses Bravo is the executive chef at TrueNorth Health Center in Santa Rosa, California and the author of the cookbook, Bravo! He came from working in hotel and restaurant kitchens where butter, cream, meat and pizza flowed freely; so taking the job at TrueNorth was unfamiliar territory. But after he adopted the diet himself, he quickly dropped 30 pounds without even trying, and also had a lot more energy and desire to play with his daughter, Lulu. When asked what he loves most about working at TrueNorth, he said, “That I have been able to embrace my role as a cooking teacher. I teach adults across the country about healthy food, and I also teach children at my daughter’s school how to cook.” Chef Bravo’s hobbies include photography, writing, human behavior, knitting, football, and making jewelry with his daughter.