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Squash and Ginger Soup
1 tbsp. extra virgin coconut oil
1 acorn squash, skinned and chopped
2 medium carrots, chopped
1 medium onion, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 piece ginger root (½-1”), grated
water to cover
pinch of sea salt
Directions
Sauté carrots, onions, celery and garlic in coconut oil.
Add squash and ginger.
Cover with water.
Simmer for 30 minutes.
Puree and adjust water to desired creaminess.
Add sea salt to taste and simmer 10 more minutes.
Garnish: Minced parsley
Number of Servings: 4
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