On this Recipe Monday, I thought I'd pull out an all-time favorite. It's very easy to make and perfect on a cold winter day. Enjoy!
SQUASH & CARROT GINGER SOUP
1 medium winter squash
6 large carrots
1 medium onion
1-inch piece ginger
4 cups water to cover veggies
sea salt, or tamari, to taste
oil if desired
Sauté onion in oil or water for 1-2 minutes. Cut squash and carrots and add just enough water to cover vegetables. Bring to a boil. Add a small pinch of sea salt. Cover, lower flame and simmer 30 minutes until squash is soft.
Mash squash with a potato masher right in the pot or use a food processor to puree. Add another pinch sea salt (or teaspoon of soy sauce). Simmer 7-10 more minutes. Serve hot, garnished with fresh parsley and a little juice from grated ginger. Serves 4.
On this Recipe Monday, I thought I'd pull out an all-time favorite. It's very easy to make and perfect on a cold winter day. Enjoy!
SQUASH & CARROT GINGER SOUP
1 medium winter squash
6 large carrots
1 medium onion
1-inch piece ginger
4 cups water to cover veggies
sea salt, or tamari, to taste
oil if desired
Sauté onion in oil or water for 1-2 minutes. Cut squash and carrots and add just enough water to cover vegetables. Bring to a boil. Add a small pinch of sea salt. Cover, lower flame and simmer 30 minutes until squash is soft.
Mash squash with a potato masher right in the pot or use a food processor to puree. Add another pinch sea salt (or teaspoon of soy sauce). Simmer 7-10 more minutes. Serve hot, garnished with fresh parsley and a little juice from grated ginger. Serves 4.