Squash Ginger Soup

Starting to feel a little ….off? It’s that time of the year again – where basically most people become infected sickies- at least at one point in time or another. You can’t lock yourself in the house to avoid it – but you can certainly make some of this soup to help stathe off the sickies. Most importantly though- even more important than this yummy soup is to stay hydrated! you know what. Speaking of hydration…go get a big glass of water and have at ‘er. Do it!

Stay strong friends – this is a long season (cold + flu) and we’re just getting started.

Squash Ginger Soup

Equipment Required

  • Large pot
  • Blender for purée-ing – of if you have one of those fancy immersion blenders – get it out for later…


  • 1-2 tbsp organic extra virgin coconut oil
  • 1 acorn or butternut squash, skinned and chopped
  • 2 medium carrots, chopped
  • 2 medium onions, chopped (I recall only using 1-1.5 because I personally am not a huge onion gal…)
  • 2 celery sticks, chopped
  • 3 cloves of garlic, minced (I made up for the less onion with 2 more garlic cloves – I do love a good garlic.)
  • Large piece of ginger root (3 inches long)
  • Water to cover
  • Sea salt to taste


  • Saute carrots, onions, celery, and garlic in coconut oil
  • Add squash and ginger
  • Cover with water
  • Simmer for 30 minutes
  • Puree and adjust water to desired consistency
  • Add sea salt and simmer for 10 more minutes

It’s a really great tasting, filling and yet easy to digest soup. Your insides will be like “wow thanks – you’re a real pal!”

I got this healing recipe from Derek Henry + healingthebody.ca – Thanks a ton!

Originally Posted November 4/14.

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