Recipes — ginger
Myrna Burlock
Carrot Ginger Soup finished with Butternut Squash Seed Oil
There is absolutely nothing better than warming up with a comforting, flavorful soup on a chilly winter day. Ingredients: 1/2 Medium Butternut Squash 2 Tbsp. Robust Intensity EVOO 1 Onion, diced 1 Pound Carrots, peeled and diced 3 Cloves Garlic, crushed or chopped 1 (2 inch) Piece of Fresh Ginger, peeled and thinly sliced 4 Cups Water 1 Pinch Ground Cinnamon Salt & Pepper to taste Butternut Squash Seed Oil for Drizzling Directions: Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto...
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