1 Tbsp. olive oil or organic pasture butter
1 large yellow onion, chopped
2 cloves garlic
2 Tbsp. grated fresh ginger, finely chopped
1 tsp. cinnamon
2 lbs. butternut squash, diced (for a shortcut, use frozen butternut squash)
1 lb. sweet potatoes peeled and diced (for a shortcut, use frozen sweet potatoes)
1 apple, peeled and seeded
4 - 6 cups chicken or vegetable stock
Fresh ground black pepper
Sea salt to taste
Heat butter in a large stock pot. Add onion and cook over a medium heat for 5 minutes or until translucent. Stir in garlic, ginger and cinnamon and cook for 1 minute. Add squash, sweet potatoes, apples and stock.
Bring to a boil, then reduce heat. Cover and simmer until vegetables are tender, about 30-40 minutes.
Puree soup in a blender, or use an immersion blender; if you used a blender, return soup to the pot. Add black pepper and sea salt to taste. Garnish with pumpkin seed parsley garnish.
Pumpkin Seed Garnish
From Feeding the Whole Family by Cynthia Lair reprinted with permission from Sasquatch Books.
Makes around 3/4 cup
1/2 cup pumpkin seeds
2 cloves garlic
1/4 cup parsley
1/4 tsp. sea salt
3 - 4 Tbsp. olive oil
Heat a dry skillet to medium. Add pumpkin seeds and keep them moving with a wooden spoon. After a few minutes they will begin to pop, puff up and give off a nutty aroma. Remove from heat.
Place toasted seeds with all other ingredients in a food processor and pulse a few times until you have a coarse mixture. The toasted seeds, garlic, and parsley can also be finely chopped by hand.