• 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.