Yields1 Serving
 2 Tablespoons of olive oil
 1 teaspoon of salt
 1 clove of garlic, diced
 1 can of white beans
 3 Tablespoons of diced ginger
 1 quart of boiling water
 ½ Kabocha squash, chopped into chunks (skin on)
 2 scallions, diced
1

Heat the olive oil in a large pot.
Add salt, and garlic but do not let the garlic turn brown.

2

When garlic is translucent, add beans, and ginger and stir for 1 minute.

3

Add boiling water to the mixture and add the acorn squash.
Let cook for 15 minutes.
(We prefer this variety.)

4

Stir soup and add scallions.
Serve with croutons or garlic bread.

Category, Cooking Method

This soup is great for the digestive system. The ginger will add a warming touch while the acorn supports Stomach function.

Ingredients

 2 Tablespoons of olive oil
 1 teaspoon of salt
 1 clove of garlic, diced
 1 can of white beans
 3 Tablespoons of diced ginger
 1 quart of boiling water
 ½ Kabocha squash, chopped into chunks (skin on)
 2 scallions, diced

Directions

1

Heat the olive oil in a large pot.
Add salt, and garlic but do not let the garlic turn brown.

2

When garlic is translucent, add beans, and ginger and stir for 1 minute.

3

Add boiling water to the mixture and add the acorn squash.
Let cook for 15 minutes.
(We prefer this variety.)

4

Stir soup and add scallions.
Serve with croutons or garlic bread.

KABOCHA WITH GINGER SOUP

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