Vaughn's Favorite Squash Ginger Soup
Yield: 6-8 servings Time: 1 hour 30 minutes
2 tablespoons coconut oil
2 acorn or 1 butternut squash, baked
2 onions, roughly chopped
2 carrots, peeled and chopped
2 stalks celery, roughly chopped
3 cloves garlic, minced
3-4 inch ginger root, peeled and grated
water to cover
sea salt/black or white pepper to taste
fresh parsley, dill or chives for garnish
*optional: 1 can coconut milk
Preheat the oven to 350 degrees and place squash on a greased cookie sheet. Bake for 1 hour or until easily pierced with a fork. Remove squash from the oven and slice in half to cool. In a large stock pot melt coconut oil and sauté onions. Add carrots, celery, garlic, and ginger and continue to sauté over medium-low heat. Once the squash is easy to handle, remove the flesh from the skin and add to the pot with the vegetables. Fill pot with water* to just slightly cover the vegetables and simmer until tender, usually 20-30 minutes. Puree soup using an immersion blender or blend in batches in a high powered blender. Add sea salt and pepper to taste and garnish with fresh dill, parsley or chives.
*For a creamier consistency substitute one can of coconut milk for 16 ounces of water.