Tia Mowry’s Ginger Acorn Squash SoupServes 2-3
Ingredients:1-2 tsps of coconut oil
1 organic raw acorn squash chopped
2 carrots chopped
2 onions chopped
2 celery sticks chopped
3 garlic cloves minced
3-4 inches grated ginger root
About 3 cups Vegetable broth (enough to cover the vegetables in the pot)
Parsley as a garnish
1 organic raw acorn squash chopped
2 carrots chopped
2 onions chopped
2 celery sticks chopped
3 garlic cloves minced
3-4 inches grated ginger root
About 3 cups Vegetable broth (enough to cover the vegetables in the pot)
Parsley as a garnish
Instructions:
1. Sauté carrots, onions, celery, and garlic in coconut oil
2. After a couple of minutes, add squash and ginger
3. Pour in vegetable broth
4. Simmer for 30 min
5. Purée or use Vitamix for 5 minutes until desired creaminess
6. Add sea salt and simmer at least 10 more minutes if you want
7. Garnish with parsley, and serve
1. Sauté carrots, onions, celery, and garlic in coconut oil
2. After a couple of minutes, add squash and ginger
3. Pour in vegetable broth
4. Simmer for 30 min
5. Purée or use Vitamix for 5 minutes until desired creaminess
6. Add sea salt and simmer at least 10 more minutes if you want
7. Garnish with parsley, and serve
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