Gingery Acorn Squash Soup

This warming and nourishing soup is the perfect fall dish. Enjoy it for lunch with a piece of chicken or fish or for a light dinner. But one of our favorite times of the day to eat soup? Breakfast!

Ginger is an amazing ingredient to start your day with. It jumpstarts your metabolism, soothes the digestive tract, and can help regulate blood sugar.

Not sure how to peel and dice an acorn squash? Check out this short video to learn how to safely and quickly get the job done with a vegetable peeler. Gingery Acord Squash Soup

2 tablespoons coconut oil or ghee

1 acorn squash, peeled, seeded, and chopped

2 medium carrots, peeled and chopped

2 medium onions, chopped

2 celery sticks, chopped

3 garlic cloves, minced

Thumb-size piece of ginger, peeled and grated

Filtered water

Celtic sea salt or Herbamare, to taste

Parsley, minced

Directions

1. Heat coconut oil or ghee in a saucepan. Sautee onions until translucent, then add celery, garlic, squash, ginger, and filtered water to cover. Simmer for 30 minutes or pressure cook for 12 minutes.
2. Puree in blender. Add water, if desired. Return to pan and season with sea salt or Herbamare, to taste. Simmer for 10 minutes.
3. Garnish with parsley.

Get hundreds of delicious, nourishing recipes in the Body Ecology Living Cookbook.

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