Vegetarian Squash or Pumpkin Soup

This Vegetarian Squash or Pumpkin soup contains ingredients that help us be healthier during winter. It's tasty, hearty and nutritious for a healthy diet.This soup base is delicious without any meat broth, but instead aromas of herbs and spices will fill your kitchen.

People often ask, "How do you make good soup without some kind of meat stock or soup bone?" You'll be amazed at what a rich broth a blend of herbs and spices can make. Also traditionally what we unconsciously crave in soup is the bit of meat fat. We need some fat during colder months so you'll find the olive oil in this recipe rounds out flavors, and fills our need for healthy fats in the diet.

First of all, bake the squash. It's great if you can get organic squash in your local natural food store. Bake it for about 45 minutes to an hour until tender when poked with fork. Remove the seeds (they can be toasted in oven with a little earth salt and olive oil for garnish). Scrape squash out of shell, and add to large pot with 2 quarts water.

Add the following to the pot as you bring it to a simmer:

? Several 1" chunks of raw ginger root (you can remove these later)
? Add several large cloves of garlic (contains allicin, similar to penicillin)
? 1 large, diced onion (also contains allicin, similar to penicillin)
? 1 Tablespoon oregano (anti-viral properties)
? 1 teaspoon Curry powder to help fight viruses and bacteria
? 1/2 teaspoon Cumin
? 1/2 teaspoon Corriander
? 1/2 teaspoon Green or Red Chili Powder

Cumin is a really nice spice from India, that gives a well rounded flavor. Coriander is the seed from cilantro, which a Japanese dentist discovered, helps detoxify metals from the body (including mercury from old silver fillings). Once the soup has simmered for 45 minutes or so, and ingredients are melded and smelling wonderful, blend it in the blender 2 cups at a time, to get a creamy consistency (remove the chunks of ginger before blending). Also wrap a small towel around the blender and hold lid on so hot ingredients are contained.

For additional flavor, sweetness and nutrient value, add 1-2 cups hazelnut milk, rice milk or any alternative to cow's milk. This makes a vegan/vegetarian soup, that is incredibly nutritious and delicious.

This didn't take long at all. Dish up some bowls and enjoy with wholesome crackers or crusty multi grain bread! This wonderful, tasty soup offsets holiday meals, or can be enjoyed as a simple, everyday hearty, nutritious winter meal.

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