BUTTERNUT SQUASH SOUP

 

Try this flavorful way to prepare butternut squash soup, which benefits your digestive organs, specifically the Spleen and Stomach, as it is harvested in the fall and is orange, a color associated with the element Earth (associated with the Spleen in Five Element Theory). For a dairy free version, omit the butter and cream.

Yields1 Serving
 1 butternut squash
 Salt to taste
 1 teaspoon of mushroom powder
 ½ Tablespoon of butter
 1 dash of Chinese rice wine
 1 Tablespoon of cream or half & half
1

Peel the squash, remove the seeds and chop into uniform sizes.

2

Place in a pot and add enough water to cover the squash.

3

Bring to a rolling boil.

4

Cook for 15 minutes then add salt, mushroom powder and rice wine.

5

Continue to boil until the squash is very soft, another 15-20 minutes or so.

6

Puree the mixture, or use an immersion blender.

7

Pour into a bowl, stir in butter and cream.

CategoryCooking Method

Ingredients

 1 butternut squash
 Salt to taste
 1 teaspoon of mushroom powder
 ½ Tablespoon of butter
 1 dash of Chinese rice wine
 1 Tablespoon of cream or half & half

Directions

1

Peel the squash, remove the seeds and chop into uniform sizes.

2

Place in a pot and add enough water to cover the squash.

3

Bring to a rolling boil.

4

Cook for 15 minutes then add salt, mushroom powder and rice wine.

5

Continue to boil until the squash is very soft, another 15-20 minutes or so.

6

Puree the mixture, or use an immersion blender.

7

Pour into a bowl, stir in butter and cream.

BUTTERNUT SQUASH SOUP