1/2 organic butternut squash, about 1 1/2 pounds, peeled, seeded and cut into 2 inch chunks or any other vegetable of your choice--zucchini, sweet potatoes, swiss chard, etc.
1 large onion sliced
1 teaspoon salt, Himalayan if possible for its minerals
4 cups water or unsalted vegetable stock
Make the soup:
In a large pot, add all of the ingredients. Bring to a boil, lower to a simmer, cover and cook for 25-30 minutes, or until the squash is tender. Puree in batches in a blender. Adjust for salt to taste.
Makes 4 servings. YUM! LESSONS Learned:
1. TAKE CARE of YOURSELF!
2. Appreciate your body! for the amazing machine that it is, and treat it well. Putting sand in your car's fuel tank will result in a vehicle that won't run. Just like that car, your body needs the right fuel to keep it humming along.
This soup may inspire you to take a health day once in awhile. Have it alone or with a big salad, dressed with lemon, a little olive oil and salt--preferable Himalayan for its extra minerals. It's a very clean, simple soup. And you can switch out the veggies any way you like. Depending on the water content of the veggies you choose, you may have to adjust the cooking water.