Creamy Squash Ginger Soup



  • 1 winter squash (kabocha, buttecup or butternut), skin removed
  • 1 onion
  • 2 inches of ginger root, peeld and chopped
  • 6 cups water
  • 1/2 tsp. sea salt
  • Pumpkin Seeds, toasted

Bring all ingredients except pumpkin seeds to a boil.  Lower heat to medium, cover and cook for 10-15 minutes or until squash is soft.  Remove squash and onion and puree in a food processor or blender.  Return squash and onion puree back to soup.  Garnish with toasted pumpkin seeds.

(8 votes, average: 3.63 out of 5)