Appetizers / Soups / Salads

Squash-ginger puree soup (Body Ecology) takes several minutes to prepare.

Squash-ginger puree soup (Body Ecology) takes several minutes to cook.

Squash-ginger puree soup (Body Ecology) makes 8 servings.

The ingredients for Squash-ginger puree soup (Body Ecology) are:

4 medium onions
3-5 cloves garlic
1/2-1 T coconut oil (or enough to coat pan)
6-7 medium summer squash
1 inch or so ginger - grated (can use food processor)

Here is how you make Squash-ginger puree soup (Body Ecology):

1. Put 4-6 cups water on to boil in kettle 2. Chop onions (I use "pulse" on my food processor), and saut? in large soup pot in 1T coconut oil or olive oil medium heat until translucent. Add grated ginger & chopped garlic near end of cooking. 3. Meanwhile wash & cut squash into med-large chunks. 4. When onions are ready, add squash, and cover all with boiling water from kettle. Cover & let soup come to a boil & then simmer for 15-30 minutes or so. 5. Puree the soup. I do this in my food processor or blender in batches (putting each batch temporarily into the container I'm going to use to store soup when it's ready, so I don't dirty anything unnecessarily). An immersion blender would probably be easier. 6. Return to pot and season w salt & pepper to taste, and let simmer another 5 minutes or so. I serve w my seasoned pumpkin seeds. Number of Servings: 8Recipe submitted by SparkPeople user AMAZINGANN.

The nutritional information for Squash-ginger puree soup (Body Ecology) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 63.4

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 5.1 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 2.9 g
• Protein: 2.7 g