1 tablespoon olive oil

1 teaspoon mustard seeds (omit if avoiding spices)

1/2 teaspoon Turmeric

1 yellow onion chopped-(save bits in freezer for mineral broth)

2 tablespoon minced fresh ginger (remove skin)

1 medium squash of your choice. I like butternut or Kabocha

1-2 teaspoon sea salt.

1 can of organic tomatoes or four fresh tomatoes chopped

2 tablespoons lemon or lime. 

Put insta pot on sauté or pot on medium/low, add olive oil-(if on protocol, just add enough oil to lube the pan so the onions don’t stick)  Add in mustard seeds if using, once they sizzle for a minute add in onions, reduce the heat after a minute or so and add the turmeric (if using) add the ginger (if using) and cook for another minute, add in cubed squash and cook till tender (stir often)  if using insta pot, put on lid and steam on high pressure for 4 minutes. Let steam naturally subside. Then add in chopped tomatoes and lime juice. Cook for another 2-3 minutes in insta pot or if on the stove, cook another 5. After cooking, taste and add more lime juice or sea salt if needed. Enjoy!