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1 tbsp. butter
2 large white onion, peeled and chopped
5 cups chicken stock
2 inches ginger, peeled and chopped
8-10 large carrots
Fresh parsley, sprig

On a medium high heat, saute onion in butter 3-5 minutes.  Add stock, ginger and carrots.  Cover and cook on medium heat for 10-12 minutes or until carrots are soft.  With a slotted spoon, remove carrot, onions and ginger and puree in a food processor or blender.  Add puree back to soup.  Garnish with fresh parsley.

2 acorn squash
2 tbsp. olive oil
1 leek, cleaned and diced
½ pound organic ground turkey meat
2 celery stalks, diced
1 tbsp. fresh sage
1/3 cup dried cranberries
1 cup quinoa , rinsed
2 cups vegetable stock
1 tsp. sea salt
¼ tsp. black pepper

Preheat oven to 375º.  Cut acorn squash in half (lengthwise).  Deseed and lightly coat with olive oil.  Place flesh side down in a roasting pan or casserole dish.  Cover and bake 30-35 minutes. Uncover and continue baking 10-15 minutes or until soft.  While squash is cooking sauté leek in olive oil until wilted. Add ground turkey meat and break up as it cooks.  Add celery and sage and sauté 1-2 minutes.  Add cranberries, quinoa and vegetable stock.  Bring to a boil and add 1 tsp. sea salt and ¼ tsp. black pepper.  Cover and simmer.  Fill cooked squash with quinoa and turkey and serve.