2 Tblsp. unrefined coconut oil, olive oil or butter

1 butternut or acorn squash,skinned and cut up

2 medium carrots,coarsely chopped

1 medium onion, coarsely chopped

2 celery stalks, chopped

3 cloves of garlic, minced

3 inch long ginger root, grated

1 quart organic chicken stock or water

Sea salt to taste


Saute onions, carrots, celery and garlic in the oil. Add the squash

and ginger then chicken stock or water. Simmer for at least

30 minutes. Use a handheld blender to puree into a creamy

consistency. Season with salt and simmer 5 more minutes. You

can garnish with parsley.

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