Roasted Squash and Turkey Soup

Categories: Spleen Damp, Spleen Damp Cold, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold

Earth

Roasted Squash and Turkey Soup

Servings: 4 large or 8 small

Prep time: 10 minutes

Cooking time:40 minutes

Prelude: Squash has recently become known as one of the healthiest veggies and its benefits include high fiber and a good profile of antioxidants. In this soup we pair the butternut variety with a host of spices and turkey to create an awesome flavor blend that you’re sure to enjoy.

Ingredient energetics:

5 cups butternut squash – benefit the earth, spleen, stomach and tonifiy the middle jiao

1 cup Onion: moves and aids in detoxification, also warming.

1 tablespoon ginger root – warms the middle iao and unblocks channels

1 tablespoon fresh garlic — warming acrid benefits middle jiao, resolves toxins.

1 teaspoon ground cinnamon – warming to dispel cold, promotes circulation and invigorates yang

1 teaspoon cumin – warming, benefits the liver, anti inflamatory

½ teaspoon Nutmeg: warming & moving

Ingredients:

1 tablespoon coconut oil or butter

5 cups butternut squash (peeled and rough chopped)

1 cup onion (rough chopped)

1 tablespoon ginger root – warms the middle jiao and unblocks channels

1 tablespoon fresh garlic

1 teaspoon ground cinnamon

1 teaspoon cumin

½ teaspoon nutmeg

5 cups vegetable stock

1 cup water

Soup Garnish

1 lb 10 oz (740 g) ground turkey

2 teaspoons salt

½ teaspoon pepper

Olive oil cooking spray

¼ cup cilantro (chopped)

Instructions:

Soup Base

Preheat a large pot on medium-high heat. Add 1 tablespoon of oil and then the squash and sauté until lightly browned.

Add onion, ginger, garlic, cinnamon, cumin, nutmeg and 2 tablespoons of stock, and sauté for 2 minutes more, stirring constantly.

Add the remaining vegetable stock and water to the pot and bring to a boil. Cover, reduce the heat and

simmer until squash is soft (approximately 30 minutes). **Tip: You can prep the garnish while the base is cooking.

Let mixture cool for a few minutes. Puree with a blender or food processor until smooth and then pour back into the pot. Remove from heat.

Soup Garnish

Season the turkey with salt and pepper.

Preheat a large nonstick frying pan on medium heat. Lightly coat with spray and sauté turkey until lightly browned and completely cooked. Remove from the pan and set aside. ** Tip: Sauté in smaller batches and re-spray the pan if needed.

Add the cooked turkey and chopped cilantro to the soup base. Reheat and serve immediately or portion the soup into storage containers.

**Tip: To maintain the tenderness of the meat avoid bringing the soup to a boil after the meat has been added.