Recipe Courtesy Christine Walsh Egan, author of "The Healthy Girl's Guide To Breast Cancer." Christine Walsh Egan is a cancer survivor and nutritionist. Visit her website here.

 

Basic Butternut Squash Soup



2 tablespoons Extra Virgin Olive Oil

1 onion, large, diced

Kosher salt and pepper

2 tablespoons mined ginger

1 large butternut squash (peeled and cut into bite-size pieces)





1. Heat olive oil in large stock pot over low heat



2. Add onion, sauté add 1/2 teaspoon salt and pepper. Cook for 3-5 minutes



3. Add ginger and stir 2-3 minutes



4. Add butternut squash and stir



5. Add water (enough to cover the vegetables) or approximately 2 cups of vegetable stock



6. Bring to a boil. Once boiling, reduce to a simmer



7. Process the soup through blender or immersion blender to desired thickness



8. Pour soup back into the pot and add more water if needed to create the consistency you like



9. Serve with kosher salt and ground pepper







You can add a few carrots for extra sweetness, but it's not necessary.