Butternut Squash Soup

Butternut Squash Soup Recipe


1 large butternut squash

1 ½ teaspoons rough-cut ginger

1 pinch fine sea salt

4 tablespoons black or white unhulled sesame seeds

Pepper to taste



Peel, de-seed and cube squash. Peel and cut ginger.

Put the squash and ginger into a large pot. Add water to cover squash by one inch.

Cover and simmer until squash is soft. Let cool in cooking liquid.

Add squash to blender and puree. Add cooking liquid to liquefy soup to desired consistency.

Add salt, and season with pepper

Sprinkle one tablespoon of sesame seeds onto each serving.

Makes approximately 4 servings


Calories: 154

Carbohydrates: 29 g

Fat: 5 g

Protein: 4 g

Fiber: 1 g

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