1-2 Tbsp organic, unrefined coconut oil
1 acorn squash, skinned and chopped (or a can of pumpkin if you discover your squash is rotten)
2 medium carrots, chopped
2 medium onions, chopped
2 celery sticks, chopped
3 garlic cloves, minced
Large piece of ginger root (3-4 inches long), grated
Water to cover
Sea Salt or Herbamare to taste
1. Saute carrots, onions, celery and garlic.
2. Add squash and ginger.
3. Cover with water.
4. Simmer for 30 minutes.
5. Puree and add water to desired creaminess.
6. Add sea salt or Herbamare, and simmer at least 10 minutes more.
7. Serve garnished with parsley.