Squash and Ginger Soup Recipe

Ingredients:

• 1 – 2 Tbsp. organic, unrefined coconut oil, ghee or butter
• 1 acorn squash, skinned and chopped
• 2 medium carrots, chopped
• 2 medium onions, chopped
• 2 celery sticks, chopped
• 3 cloves garlic, minced
• Large piece of ginger root (3 – 4 inches long), grated
• Water to cover
• Sea salt or Herbamare to taste
• Minced parsley as garnish

1. Sauté carrots, onions, celery, and garlic in oil.
2. Add squash and ginger.
3. Cover with water.
4. Simmer for 30 minutes or pressure cook for 12 minutes.
5. Purée and adjust water to desired creaminess.
6. Add sea salt or Herbamare, and simmer at least 10
   minutes more.
7. Serve garnished with parsley.