SQUASH GINGER SOUP

Squash Ginger Soup

Serves: 8
Prep Time: 15 minutes
Cook Time: 18 minutes
Ready In: 33 minutes
Accommodates: PHASE 1


What could possibly feel more Fall than this soup? It's so warm, soothing, and is packed with feel-good nutrients. 

INGREDIENTS

• 2 Tbsp extra-virgin olive oil
• 1 large sweet onion, chopped
• 3 garlic cloves, minced
• 1 tsp sea salt
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 1 Tbsp minced fresh sage
• ½ Tbsp minced fresh rosemary
• 2 tsp grated fresh ginger
• 3 cups vegetable broth (if you only have water, just add more salt and herbs)
• 1/4 tsp black pepper
  

DIRECTIONS

1. Add the olive oil to a large pot over medium heat. Sauté the onion, salt, and pepper until soft, about 6 minutes.  Add the squash and cook until it starts to soften, about 10 minutes. Stir occasionally.
2. Add the garlic, sage, rosemary and ginger. Stir for 1 minute, then add the broth. Bring to a boil, cover, and reduce heat to low. Cook until squash is tender, about 30 minutes. 
3. Working in batches, transfer to a powerful blender. Blend until smooth. Add additional salt, pepper, or broth to get your desired consistency and flavor.
4. Garnish with fresh chives, homemade croutons, or pumpkin seeds. 

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