- 5 cups water (or chicken or veggie stock)
- 1 onion, peeled and chopped into chunks
- 2 butternut squash, peeled and deseeded
- 1 tbsp. ginger, peeled and diced
- 1 tsp. sea salt
- 1 tbsp. pumpkin seed oil
Put water, onion, squash, ginger and sea salt into a pot. Bring to a boil. Cover and cook on medium heat for 15-20 minutes. With a slotted spoon, remove the vegetables and puree in a food processor or blender, then add back to soup. Garnish individual bowls with a few drops of pumpkin seed oil. Serves 6.