Roasted Butternut Squash Soup

Categories: Damp Heat in the Lower Jiao, Soup, Urinary Bladder Damp Heat


Roasted Butternut Squash Soup
Serves 4

Nonstick vegetable oil spray
1 2-pound butternut squash, halved lengthwise, seeded
2 cups (about) canned low-salt chicken broth
Pinch of grated nutmeg
1 cup nonfat milk

Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.
Using large spoon, scrape squash into processor; discard peel. Add 1 1/2 cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired.

Ingredients analysis:
Butternut squash – Cool, sweet; Channels unknown (Lu, UB possibly); Clears heat, detoxifies, promotes diuresis, quenches thirst, relieves restlessness.
Chicken broth – Sweet, warm; Sp, St, Kd; Supplements qi, nourishes blood, consolidates Kd, boosts wei qi.
Nutmeg – Acrid, warm; LI, Sp, St; Binds up the intestines and stops diarrhea, warms MJ, moves the qi and alleviates pain.
Milk – Sweet, neutral; Sp, St, Lu; Supplements qi, nourishes blood, moistens dryness.

TCM analysis:
Although the main ingredient is cool, the other ingredients even out the temperature making the overall recipe fairly neutral. There is a nice balance between ingredients to regulate bowel movements and supplement qi. However, the main ingredient is the focus, which is indicated for damp heat in the Urinary Bladder.