INGREDIENTS
1
Acorn squash, medium
3
Celery stalks
2
Full carrots
2 cloves
Garlic
1 tsp
Ginger
1
Sweet onion, large
1 cup
Almond milk, unsweetened
1 tbsp
Coconut oil or vegetable broth
1/4 tsp
Black pepper
1/2 tbsp
Celtic or himalayan sea salt
2 cups
Water