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.
Peel the squash, remove the seeds and chop into uniform sizes.
Place in a pot and add enough water to cover the squash.
Bring to a rolling boil.
Cook for 15 minutes then add salt, mushroom powder and rice wine.
Continue to boil until the squash is very soft, another 15-20 minutes or so.
Puree the mixture, or use an immersion blender.
Pour into a bowl, stir in butter and cream.
Ingredients
Directions
Peel the squash, remove the seeds and chop into uniform sizes.
Place in a pot and add enough water to cover the squash.
Bring to a rolling boil.
Cook for 15 minutes then add salt, mushroom powder and rice wine.
Continue to boil until the squash is very soft, another 15-20 minutes or so.
Puree the mixture, or use an immersion blender.
Pour into a bowl, stir in butter and cream.
