Short Description:
Healing and delicious!
Add water to a large soup pot over medium heat. Saute onion, ginger and garlic for 3 to 5 minutes at low heat. Add freshly squeezed orange juice and simmer for 2 minutes. Add potatoes, butternut squash and vegetable stock. Simmer for approximately half hour until vegetables are tender. Ladle the contents into a blender and puree. You may save soup for later to rehear or reheat immediately. Season with himalayan salt, freshly ground pepper and garnish with parsley and green onion.
Ingredients:
- 1 large onion
- 4 cloves minced garlic
- 3 tablespoons minced ginger
- 2 medium potatoes
- 1 large butternut squash
- 1/4 cup orange juice
- Zest from 2 oranges
- 3 1/2 cups vegetable stock