Butternut Squash, Scallop and Ginger Soup topped with fresh basil . Recipe: Roast butternut squash at 350 degrees until soft, about 30 minutes for an average sized squash. Saute 2 scallops and 2 cloves garlic until soft and translucent over medium heat, 3-4 minutes. Grate in 1 inch cube of ginger. Remove from heat and add sauteed mixture and cubes of squash to 4 cups low sodium vegetable broth. Boil with 1/2 tsp each of oregano, rosemary and thyme and 3 bay leaves. Salt to taste and boil over medium heat for 20 minutes. Remove bay leaves and blend until soup is a smooth, creamy texture. . Pictured with oregano leaves and fresh basil. . . . . . . . #recipe #healthyrecipe #healthysoup #gourmetrecipe #nutritionbasedmeals #youarewhatyoueat #brainbodybrilliance @brainbodybrilliance












