Squash Ginger Soup
Nothing is quite so warming as a bowl of squash ginger soup. Yummy in your tummy and great for circulation!
1 onion, diced
3 cups butternut squash (or any winter squash)
Vegetable broth or spring water
1/2 tsp. sea salt
1/2 inch piece ginger, finely grated (squeeze the juice from the grated ginger)
1/3 cup scallions, sliced thinly for garnish
Remove stem and seeds from squash. You may peel it as well. Cut squash into 1 inch cubes. In a soup pot, place onions, squash and broth or water to cover the vegetables. Add a pinch of sea salt. Bring to a boil, covered. Reduce heat to simmer on low for 25 minutes, or until the squash is soft.
Puree the vegetables in a blender or food processor. Return to the pot, add sea salt and ginger juice (without pulp). Simmer 5 more minutes. Serve garnished with scallions.
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