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.
www.andreabeaman.com
On the back of the recipe there is space to write
"10 Things That Are Great About Me."
I left mine blank. -AH