Ingredients

• 1 large butternut squash

• 1 1/2 teaspoons rough-cut ginger

• water

• 1 pinch fine sea salt

• Pepper to taste

• 4 tablespoons black or white unhulled sesame seeds

Preparation

• Peel, de-seed, and cube squash. Peel and cut ginger.

• Put the squash and ginger into a large pot. Add water to cover squash by one inch.

• Cover and simmer until squash is soft. Let cool in cooking liquid. (If you decide not to let cool, cover the blender with a dishtowel before putting the lid on to prevent splattering.)

• Add squash to blender and purée. Add cooking liquid to liquefy soup to desired consistency.

• Add salt, and season with pepper.

• Sprinkle one tablespoon of sesame seeds onto each serving.

Nutrients value for each 236.7 g serving:

Calories: 154.2 carbs: 28.8 g protein: 3.9 g fiber: 1.1 g