Sweet Winter Squash Soup

Sweet Winter Squash Soup

Use delicious Butternut squash alone, or mix with Delicata squash (the yellow cucumber shaped ones with green stripes). Optional: add cooked brown rice to make it more a more hearty meal.

Quick Tip: if you keep your ginger root in the freezer it will keep fresher longer.



For 4 people ()


  • 4 cup(s) winter squash; peeled, de-seeded and chopped
  • 1 yellow onion, chopped
  • 1 tablespoon(s) coconut oil
  • 3 cup(s) low sodium vegetable stock
  • 1 tablespoon(s) grated orange zest
  • 2 tablespoon(s) grated ginger root zest
  • 1/4 cup(s) toasted walnuts
  • 3 tablespoon(s) parsley, de-stemmed and chopped
Preparation time
Cooking time

Sweet Winter Squash Soup Directions

  1. In a large heavy pot over medium heat, sauté onion in oil until soft. Add squash and vegetable stock and bring to a boil. Then cover and lower heat to simmer for 40 minutes. Let cool slightly, and puree in immersion blender or food processor until smooth.
  2. Add orange zest and ginger root zest.
  3. *Add toasted walnuts (chop walnuts and pan toast them in a heavy skillet over a low flame until golden). Add parsley and serve. Enjoy!
  4. * Skip this step for Phase One

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Nutrition facts

(diet, vegetarian, gluten free, lactose free)

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