Butternut Squash, Ginger & Spinach Soup

Greetings fellow travellers! Here's a super simple soup recipe that will load you with nutrients anywhere you are! I make this in North Bay, Ontario, Canada where I'm currently living as a student in teachers' college (it's fall here... hence the squash). You can double/triple the recipe and put 2 servings in the fridge for later when you're too tired to cook. Enjoy! 

Butternut Squash, Ginger & Spinach Soup

1 small Butternut Squash
1-2 handfuls of fresh Organic Spinach Leaves (*spinach is one of the dirty dozen)
1 inch chunk of Ginger
1 cup of Vegetable Broth
1 cup of Water
Sea Salt
Freshly Ground Black Pepper
Tumeric
6 Basil leaves (chopped)
1-2 Tbsp Hemp Hearts (optional)

Cut the squash into small chunks and steam until soft (I just used the microwave to steam since my kitchen in North Bay isn’t the greatest). Peel and mince the ginger. Throw the squash, spinach leaves, ginger, hemp hearts (if using), broth and water into a blender (I use my Magic Bullet) and combine until smooth. Microwave to heat.

(If you have time and a real stove, you may want to cook everything together in a big pot and combine with a hand blender later)

Pour into a bowl and garnish with sea salt, black pepper, turmeric and basil leaves. You could even add a dollop of sour cream or coconut milk if you like your soup creamy. YUM!