This Squash and Ginger Soup recipe is from the Body Ecology Diet by Donna Gates. It is a for a starchy vegetable soup that you can eat with some of the nutritious BED grains (millet, quinoa, buckwheat or amaranth.) I have made it twice. Once I drizzled coconut milk and olive oil over it to make it creamy and rich. When I used the pumpkin, I added 2 teaspoons of curry powder and 2 tsp of dark brown sugar to the sauteed the vegetables for a curried squash soup (not BED approved, but still yummy and still nutritious.)
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
Minced parsley
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.