Warming Winter Squash Soup

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1 tbsp. olive oil
1 tbsp. organic butter
2 onions, peeled and diced
2 buttercup squash, peeled and deseeded
2-3 inches ginger, peeled and chopped
5-6 cups water
1 tsp. sea salt
2 scallions, minced

Saute onion in olive oil and butter for 2-3 minutes.  Add squash, ginger, water and sea salt.  Bring to a boil, cover and reduce heat to medium for 7-10 minutes.  Remove squash, ginger and onion with a
slotted spoon and puree in a food processor.  Add back to soup.

Garnish with scallions.  Serves four.

I went to her seminar called Cooking for Natural Beauty.
On the back of the recipe there is space to write
"10 Things That Are Great About Me."
I left mine blank.  -AH


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