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

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