Winter Squash Soup – Serves 4 to 6 1 medium to large butternut squash (about 3-1/2 lbs) or other winter squash 3 TBL olive oil, coconut oil or butter 2 large leeks (white part only) cleaned throughly and chopped 4 tsp minced peeled fresh ginger 6 cups chicken stock (or vegetable stock) 1-1/2 tsp sea salt chopped fresh parsley or cilantro (optional) Preheat oven to 400 degrees. Cut squash in half and remove seeds. Place cut sides down on an oiled baking dish. Bake until tender, about an hour. Cool slightly, and remove squash pulp. In a large soup pot, melt oil, saute leeks and ginger for 5 to 10 minutes. Stir in squash and 4 cups of chicken stock, and cook for about 20 minutes. Puree until smooth in food processor or blender. Return to pot and stir in the remaining 2 cups of chicken broth and sea salt. Heat throughly. Ladle into warmed bowls and garnish with herbs (optional). I used all organic ingredients except the sea salt. Resources: Stop Your Cravings by Jennifer Workman, M.S., R.D. The Shoshoni Cookbook by Anne Saks and Faith Stone Yoga Kitchen by Faith Stone and Rachael Guidry Nourishing Traditions Cookbook by Sally Fallon and Mary G. Enig, PhD Traditional 100% Organic Virgin Coconut Oil by Tropical Traditions What's Cooking America Squash by Wikipedia All About Winter Squash by Sam Gugino Belen Carmichael, NLC Life Coach 303.437.3806 Copyright 2007, INNERGY Coaching, LLC - Belen Carmichael All rights in all media reserved. The content of Wellness Within may be forwarded in full without special permission provided it is used for nonprofit purposes and full attribution and copyright notice are given. For other purposes, please contact Belen Carmichael. Wellness Within is published monthly by Belen Carmichael of INNERGY Coaching, providing life coaching, nutrition and lifestyle coaching and personal training to women business owners. Newsletter designed by A5design