Squash Ginger Soup


  • 1-2 tbsp organic extra virgin coconut oil

  • 1 acorn or butternut squash, skinned and chopped

  • 2 medium carrots, chopped

  • 2 medium onions, chopped

  • 2 celery sticks, chopped

  • 3 cloves of garlic, minced

  • Large piece of ginger root (3 inches long)

  • Water to cover

  • Sea salt to taste


In a large pot…

Sauté carrots, onions, celery, and garlic in coconut oil

Add squash and ginger

Cover with water

Simmer for 30 minutes

Puree and adjust water to desired consistency

Add sea salt and simmer for 10 more minutes