1 Tbsp Olive oil or butter
2-3 lbs Butternut squash, peeled, and diced into 1 inch chunks
3 large carrots chopped
1 medium onion chopped
1 Tbsp ginger (1”piece)
2 quarts of vegetable stock or chicken stock or cold water (mixed chicken and veggie)
1 bunch parsley, chopped
Pinch of: nutmeg
Powdered ginger
Curry powder
Parmesan cheese

Heat the oil or butter over medium heat in a large saucepot, sauté the squash, carrots, onion and ginger for 3 minutes, until they are lightly browned. Add the stock and some orange zest (if desired) and bring to a boil. Lower to simmer and cook uncovered for 35-40 minutes, until the vegetables are tender. Add the parsley, nutmeg, salt, pepper, ginger and curry to taste. Puree the soup with a hand held immersion blender or regular blender until smooth and creamy. Soup can be garnished with fresh sage leaves and Parmesan Crostini.

2 cups butternut squash
1 cup almond milk
1 clove garlic
1 small chunk onion
1 tsp cumin
1 tsp sea salt
6 whole peppercorns
raw pumpkin seeds for garnish, optional

Blend smooth 1 minute for an all raw soup (live enzymes) or blend 4-5 minutes until you see steam rising from the blender for a piping hot soup.