Creamy Squash Ginger Soup
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- 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.