Ingredients

 

  • 2 tablespoons grapeseed oil
  • 1 large yellow onion, chopped
  • ½ teaspoon sea salt
  • 1 (3-pound) butternut squash, peeled, seeded, and cubed
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon grated fresh ginger
  • 3 to 4 cups water
  • Pepper
  • 4 tbsp sea moss gel

Instructions

  • Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  • Add the basil, sea moss gel and ginger. Stir and cook 30 seconds to 1 minute, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
  • Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley.

Butternut Squash Soup

$0.00Price

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