Butternut Squash Soup

Categories: Kidney Yin Vacuity, Spleen Qi Vacuity

Butternut Squash Soup
Overall Recipe: Nourishes Kidney yin, engenders fluids, benefits spleen and stomach.

Onion: acrid, warm. Warms interior, moves qi and blood.
Butter: sweet, neutral. Tonifies deficiency, engenders fluids, moistens intestines.
Squash: warm, sweet. Tonifies spleen & stomach, nourishes yin, stops pain, moves qi.
Red Pepper: cool, acrid. Courses blood, improve appetite, reduce swelling.
Carrots: sweet, acrid, neutral. Strengthen spleen & stomach, clears heat, anti-inflammatory
Seaweed, e.g. kombu: cold, salty. Nourishes yin, moistens dryness, clears heat, softens hardness.
Broth: sweet, salty, warm. Nourishes qi, yin, blood & fluids.
Cumin: warm, acrid. Courses qi, releases exterior.
Eggs: sweet, neutral. Nourishes yin & blood, moistens dryness.

Emily Hildebrand said:

Butternut Squash Soup
Serves 4-61 onion, diced
1 Tbsp butter (or olive oil)
1 butternut squash, chopped
2 roasted red peppers, sliced
2 carrots, chopped
1 handful of seaweed of your choice (dulce or arame is good)
4 c. broth, chicken, beef or vegetable
1 tsp cumin
Salt and pepper to taste
4 poached eggs

Saute onions in the butter/oil until soft. Add squash and carrots and saute for a few minutes. Add the broth, seaweed, cumin and salt & pepper; simmer on medium heat. Meanwhile, slice and then roast the peppers in the broiler, for a few minutes on each side. Set aside, and peel when cool. Add to the soup when the carrots and squash are soft. Blend the whole thing with a handheld blender. In another pot, boil about 3 inches of water with 1-2 tsp of vinegar. Once it’s gently boiling, crack the eggs in (1 per person) and let it simmer for 3 or so minutes, until the whites are firm. Drop one egg into each bowl of soup.