Acorn Squash Soup

  My husband loves this soup.

1 Acorn Squash, seeded, peeled, and cubed
1 Tbsp. Coconut Oil
2 Garlic Cloves, minced
1 large Sweet Onion, diced
1 tsp. Ginger, grated
1 tsp. Salt
1/4 tsp. Pepper
3 Celery stalks, diced
3 Carrots, diced
2 C. Water
1 C. Almond Milk

Heat coconut oil over medium in a large soup pot.  Cook garlic for 1 minute, then add the onion and ginger and cook for 4 minutes.  Stir in the salt and pepper.  Add the remaining vegetables and cook for 5 minutes.  Add water, bring to a boil, then cover and simmer for 30 minutes.  Puree soup in blender with almond milk.  

Serves 4.  

Adapted from the Beauty Detox Solution.