Gingery Squash Soup | Remedies and Recipes

Ingredients

• 2 Tbsp vegetable oil
• 1 large onion, chopped
• 1½ Tbsp minced peeled fresh ginger
• 1 large garlic clove, minced
• ½ tsp ground ginger
• ¼ tsp ground cinnamon
• 1½ tsp garam masala or mild curry powder
• 1 c diced carrots
• 1¼ lb peeled, seeded, and diced butternut squash (about 5 cups, 1.25 liters)
• 6 to 7 c (about 1.5 liters) low-sodium fat-free stock
• 1 tsp salt, or to taste
• ¼ c toasted pumpkin seeds or sunflower seeds
• 3 Tbsp chopped fresh cilantro
• ½ c fresh alfalfa sprouts