Squash Soup
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 large onions, sliced
- 9 cloves of garlic, minced
- 6 bay leaves
- 8 cups of water
- 7 small squash, sliced
- 2 bunches of celery, about 13 stalks with their leaves, sliced
- 1 bunch of parsley, sliced
- 2 tablespoons fresh thyme
- Celtic Sea Salt
- Black pepper
Instructions
- Heat a stock pot. Add and saute the olive oil, onions, bay leaves and garlic for 3 minutes. Add squash. Add 8 cups of water. Cover the pot and stew for 5 minutes. Add celery. Cover the pot and stew for 10 minutes. Add the parsley, herbs, honey, sugar and thyme. Simmer for 15 more minutes. Season with salt and pepper to taste.
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Dr. Kasia Kines, DCN MS MA CN CNS
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