Butternut Squash Soup Recipe | Dr. McDougall

Ingredients

• 2 Onions, diced
• 6 Cloves Garlic, peeled
• 3 Pounds Butternut squash, peeled, de-seeded, and cut into 1-inch cubes
• 1 Tablespoon Fresh ginger, minced
• 1 Bay leaf
• 7 Cups Vegetable stock or water
• 1/2 Cup Orange juice
• 1 Tablespoon Orange zest
• 1 Teaspoon Cinnamon
• 1 Tablespoon Soy sauce
• 1/2 Teaspoon Nutmeg