This is an oil free soup which can be used for Phase 1 of Metabolic Balance.
1/2 kg pumpkin or butternut squash
2 cloves garlic
1/2 kg courgette
4-5 handfuls of spinach
1 tbspn rosemary
Himalayan salt for flavouring
1/2 - 1 litre vegetable stock
Chop and fry the onion and garlic in a little stock for 5 minutes. Add the chopped squash to the pan with the rosemary. Season with salt and pepper then add 500ml of vegetable stock. Simmer for 15 mins until the squash is cooked. Add the courgette and another 250ml of stock and simmer for 15mins. Add the spinach and more stock if required. Turn off the heat and allow to cool slightly before blending.