- 1 winter squash (kabocha, buttercup or butternut), skin removed
- 1 onion
- 2 inches of ginger root, peeled and chopped
- 6 cups water or chicken stock
- 1 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, onion, and ginger, and puree in a food processor or blender.
Return puree back to the soup.
Garnish with toasted pumpkin seeds.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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