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Recipe – Gingered Squash Soup

With 2018 marking the 20th anniversary of Dr. Peter J. D’Adamo’s Cook Right 4 Your Type, we thought it the perfect time to highlight one of the over 200 original recipes from the book. To keep in tune with the season, we picked a Gingered Squash Soup (pg. 231-232), a warm and hearty dish that is highly beneficial for all blood types!

Gingered Squash Soup

[ Serves 4-6 ]


  • 1 large butternut squash (or any squash Right 4 Your Type)
  • 4 cloves garlic, peeled
  • 1 inch piece of fresh ginger, chopped
  • 1 teaspoon salt
  • 3 cups of water or turkey stock (your preference)


Carefully peel squash. Most squash tend to be quite hard, so caution is advised in the initial preparation. Always cut flat side down. Cut squash in half and scoop out seeds. Seeds can be set aside for roasting, as they’re not only delicious but a valuable source of zinc. Continue to cut squash into smaller pieces until you have manageable cubes. Peel cubes with a small, sharp knife. Cut into pieces and place in a heavy-bottomed pot. Add garlic, ginger and salt. Cover with water or turkey stock and bring to a boil. Reduce heat and simmer until the squash is tender and easily pierced with the tip of a knife. Transfer mixture into a food processor or blender and puree until smooth.

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