Ginger Squash Soup

From Cook Right for Your Blood Type

Any of the winter squashes can be used to produce this simple, zesty soup: Pumpkin, acorn, delicata, hubbard squashes are all quite delicious. The squashes range in color from a pale yellow to a deep orange. The use of turkey stock enriches the flavor while contributing a protein boost.

1 large winter squash
4 cloves of garlic, peeled
1-inch fresh ginger, chopped
1 teaspoon salt
3 cups water, or turkey stock, or vegetable stock

Peel Squash and remove seeds. ( I have found that boiling the whole squash for 5 – 10 minutes until just tender helps in removing the peel. Otherwise, it is very hard and be very careful in peeling.)
Cut into pieces and place in a heavy-bottomed pot. Add garlic, ginger, and salt. Cover with water or stock and bring to a boil. Reduce heat and simmer until the squash is tender and easily pierced with the tip of a knife. Transfer mixture to a food processor or blender and puree until smooth. Serves 4 – 6

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