Gingery Acorn Squash Soup
Ingredients
- 2 tablespoons coconut oil or ghee
- 1 medium acorn squash peeled, seeded, and chopped
- 2 medium carrots peeled and chopped
- 2 medium onions chopped
- 2 sticks celery chopped
- 3 cloves garlic minced
- 1 thumb-size piece ginger peeled and grated
- filtered water water to cover
- to taste Celtic sea salt or Herbamare
- to garnish parsley minced
Instructions
- Heat coconut oil or ghee in a saucepan. Sautée onions until translucent, then add celery, garlic, squash, ginger, and filtered water to cover. Simmer for 30 minutes or pressure cook for 12 minutes.
- Puree in blender. Add water, if desired. Return to pan and season with sea salt or Herbamare, to taste. Simmer for 10 minutes.
- Garnish with parsley.
