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Creamy Squash Ginger Soup

  • 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.