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My overall experience was eye opening. I have a whole new relationship with food and with my body. Before, I felt like there was my body and there was me. Two separate things. Now, I feel and see that that I’m all one.

Butternut Squash and Ginger Soup with Peas

Monday, 07 February 2011 04:55

Oh, its been a tough winter and the soup cauldron has been bubbling away. Here is one of my favorites.

The combination of flavors warms my soul, brightens my day and supports my off-season diet. Ginger is great for digestion, circulation, as well as anti-inflammation.

Winter squash is a great source of ALA an Omega 3 fat for anti-inflammation but is also loaded with antioxidants, carotenoids, and vitamin A & C.


  • 1 Medium Butternut Squash (acorn, carnival, or kabocha is okay), peeled and cubed
  • 1 Medium Onion, cut into chunks
  • 2 Carrots, peeled and cut into 2” pieces
  • 2 Stalks Celery, cut into 2” pieces
  • 2 T Ginger, diced
  • 3 Cloves Garlic, peeled
  • 2 T Olive Oil
  • 2 T Apple cider vinegar
  • Salt
  • Pepper
  • 1 Cup frozen peas
  • 1/2 –1 C vegetable stock (optional)


Preheat oven to 400 degrees

  • Place squash, onion, carrots, celery, ginger, and garlic into bowl and toss with olive oil. Season with salt. Place on sheet pan lined with parchment paper.
  • Place in center of oven and roast for 20-25mins or until squash is fork tender.
  • Defrost Peas in hot water.
  • Remove from oven and place all ingredients into Vitamix, food processor, or blender and add apple cider vinegar. Process till smooth.
  • Add Peas.
  • Season with Salt and Pepper.

*Depending upon water content of vegetables and preference of soup consistency you may add some liquid or stock.

I also like to serve this topped with some steamed kale or with some applewood smoked dulse. Freeze extra portions for later use.

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