Foundation for Advancement in Cancer Therapy
Non-Toxic Biological Approaches to the Theories,
Treatments and Prevention of Cancer

Our 53rd Year

Butternut Squash Soup

  • 4-5 cups water or vegetable broth
  • 3 celery stalks, chopped
  • 3 onions, chopped
  • 1-2 Tbsp. Jensen’s Broth powder
  • 1 medium butternut squash peeled and cut in bite sized pieces
  • 1/2 cup cooked barley or brown rice
  • 1/2 lb. string beans, halved
  • 1-2 tsp. fresh ginger, minced
  1. Put the water in a large soup pot and add celery, onions, broth powder and ginger.
  2. Bring to a boil, cover and let simmer a few minutes.
  3. Add beans and squash to the soup and cook until tender, add nutmeg, if desired.

*This is very nice with cucumbers or fruit salad. Variation: for a thicker dressing, don’t strain. Just blend in honey and nutmeg.

Makes 4 large servings.