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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.

Autumn Millet Bake

Categories: Kidney Qi Vacuity

Autumn Millet Bake
Serves 4 to 6.
INGREDIENTS:
1/4 cup extra virgin olive oil, plus oil for the dish
3/4 cup millet
1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes
¾ cup fresh mullberies
¼ cup goji berries
Salt and freshly ground pepper
1 tablespoon minced sage leaves or 1 teaspoon dried
3 whole cloves
2 tablespoons maple syrup or honey
1 cup vegetable stock or water, warmed
1/4 cup pumpkin seeds
DIRECTIONS
1. Preheat the oven to 375F and grease a 2-quart casserole, a large gratin dish, or a 9×13-inch baking dish with olive oil.
2. Put 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes (note: don’t overdo it). Spread in the bottom of the prepared baking dish.
3.Scatter the squash or pumpkin cubes and the mulberries and goji berries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup.
4.Carefully pour the warmed stock over all.
5. Cover tightly with foil and bake without disturbing, for 45 minutes.
6. Carefully uncover and turn the oven to 400F. As discreetly as possible, sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. (note: This is key! The millet should be close to being cooked through at this point, if not you need to add liquid and keep it moist and cooking).
7. Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned (note: and the millet is cooked through), another 10 minutes or so. Serve piping hot or at room temperature

TCM analysis:
Olive oil: neutral, sweet, sour, astringent, clears heat, detoxifies, promotes body fluids, quenches thirst, clears lungs, benefits the throat
Millet: Cool, slightly salty, sweet. SP, ST, KD. Harmonizes middle jiao, drains damp, moistens dryness, supplements KD.
Squash: Cool to neutral, sweet. Dispels damp, relieves pain, reduces fever, stabilizes hyperactive fetus, benefits diabetes.
Pumpkin seed: cold, sweet. Anti-parasitic, diuretic.
Mullberries: Slightly cold, sweet. Quenches thirst, nourishes blood, lubricates lung, calms spirit, detoxifies, tonifies KD, relieves constipation, promotes diuresis.
Goji Berries: Neutral, sweet. Lung, Liver, Kidney. Nourishes Liver and Kidney, improves vision, moistens lungs.
Cloves: Pungent, warm. ST, KD. Warms middle jiao, dispels internal cold, warms KD, stops pain.
Honey: Sweet, Neutral. SP, LU, LI. Nourishes and harmonizes middle jiao, moistens dryness,
Overall Function:
Supplements and tonifies the KD

Corn Spoon Bread Pudding

Categories: Heart Qi Vacuity, Heart Yang Vacuity, Shen Calming, Spleen Qi Vacuity

Corn Spoon Bread Pudding

3 cups corn meal (tonifies the heart)
5 cups water
2 1/2 cup cubed butternut squash (diuretic, helps with edema)
1 1/2 tsp. salt

3 grated apples (Strengthens HT)
3 T. almond butter ( Benefits Lungs)
1/2 cup honey (nourishing to Spleen for post-natal qi)
1/2 cup whole wheat flour (nourishes HT)
2 T soy flour
1 1/2 tsp cinnamon (Strengthens Ht, according to Shang han lun)
1 T. grated orange peel (moves qi)

Place corn meal, water, squash, and salt in pot, bring to boil. Lower heat and simmer for 20 minutes.
Puree mixture in blender, then add remaining ingredients.
Pour into buttered 2qt casserole dish and bake at 350* for 1 1/2 hours

Serves 6 -8

Chinese Duck Curry

Categories: Kidney Yin Vacuity

Anna Strong

Recipe for Kidney Yin Vacuity

CHINESE DUCK CURRY

4 duck breast portions, with out skin and bone
2 tbsp 5 spice powder
2 tbsp sesame oil
Grated rind and juice of 1 orange
1 medium butternut squash, peeled and cubed
2 tsp Thai red curry paste
2 tbsp Thai fish sauce
1 tbsp palm sugar or brown sugar
1 ¼ cups coconut milk
2 fresh red chilis
4 lime leaves
Cilantro to garnish

Cut the duck meat into bite size pieces and place in a bowl with 5 spice powder, sesame oil in orange rind and juice. Stir well to mix all ingredients and coat the duck. Cover and set aside to cool.
Bring a pan of water to boil. Add the squash and cook until just tender. Drain and set aside.
Pour the marinade from the duck into wok and heat until boiling. Stir in curry paste and cook for 2-3 minutes, until well blended and fragrant. Add the duck and cook for 3-4 min. until browned.
Add the fish sauce and palm sugar and cook for 2 minutes more. Stir in the coconut milk until the mixture is smooth then add the cooked squash with chillies and lime leaves
Simmer gently, stirring frequently for 5 min., then spoon into a dish sprinkle with coriander and serve.

Duck: sweet, salty, cold. Lung, spleen, Kidney. Nourishes Kidney, moistens dryness.
Sesame oil: sl warm, sweet. Nourish LV and KD. Lubricates, tonifies.
Orange rind: warm, bitter, acrid. Inivogorates qi, dries damp
Orange juice: cool, sweet, sour. Resolves mucus, lubricates lung, promotes fluids.
Squash: cool, sweet. Dispels dampness, reduces fever, stops dysentery.
Brown sugar: sweet, warm. SP/ST/LV. Supplements MJ, invigorates blood
Red chili pepper: warm, acrid
Coconut milk: neutral, sweet
Cilantro: sl. Cool, acrid. Promotes sweating, moves qi

Overall:
This recipe is overall nourishing of Kidney yin. The duck is cold and salty. The sesame oil and orange juice promote fluid. There is also an acrid and damp moving quality to help with concurrent dampness and qi stagnation.

Roasted Butternut Squash Soup

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

Roasted_Butternut_Squash_Soup_blog

Roasted Butternut Squash Soup
Serves 4

Ingredients
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

Preparation
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.

Chinese duck curry

Categories: Damp in Lower Jiao, Duck, Kidney Yin Vacuity, Meat, Thai

curry

Anna Strong

Recipe for Kidney Yin Vacuity

CHINESE DUCK CURRY

4 duck breast portions, with out skin and bone
2 tbsp 5 spice powder
2 tbsp sesame oil
Grated rind and juice of 1 orange
1 medium butternut squash, peeled and cubed
2 tsp Thai red curry paste
2 tbsp Thai fish sauce
1 tbsp palm sugar or brown sugar
1 -¼ cups coconut milk
2 fresh red chilis
4 lime leaves
Cilantro to garnish

Cut the duck meat into bite size pieces and place in a bowl with 5 spice powder, sesame oil in orange rind and juice. Stir well to mix all ingredients and coat the duck. Cover and set aside to cool.
Bring a pan of water to boil. Add the squash and cook until just tender. Drain and set aside.
Pour the marinade from the duck into wok and heat until boiling. Stir in curry paste and cook for 2-3 minutes, until well blended and fragrant. Add the duck and cook for 3-4 min. until browned.
Add the fish sauce and palm sugar and cook for 2 minutes more. Stir in the coconut milk until the mixture is smooth then add the cooked squash with chillies and lime leaves
Simmer gently, stirring frequently for 5 min., then spoon into a dish sprinkle with coriander and serve.

Duck: sweet, salty, cold. Lung, spleen, Kidney. Nourishes Kidney, moistens dryness.
Sesame oil: sl warm, sweet. Nourish LV and KD. Lubricates, tonifies.
Orange rind: warm, bitter, acrid. Invigorates qi, dries damp
Orange juice: cool, sweet, sour. Resolves mucus, lubricates lung, promotes fluids.
Squash: cool, sweet. Dispels dampness, reduces fever, stops dysentery.
Brown sugar: sweet, warm. SP/ST/LV. Supplements MJ, invigorates blood
Red chili pepper: warm, acrid
Coconut milk: neutral, sweet
Cilantro: sl. Cool, acrid. Promotes sweating, moves qi

Overall:
This recipe is overall nourishing of Kidney yin. The duck is cold and salty. The sesame oil and orange juice promote fluid. There is also an acrid and damp moving quality to help with concurrent dampness and qi stagnation.

Butternut Squash Bisque

Categories: Soup, Spleen Damp, Spleen Qi Vacuity, Vegan, Vegetarian

squash soup

Butternut Squash Bisque

1 Tbsp olive oil
2-3 lbs. butternut squash, peeled and diced into 1 inch chunks
3 large carrots, chopped
1 med. Onion, chopped
2 quarts vegetable stock
1 Tbs. minced fresh ginger
1/8 c. grated orange zest
1 bunch parsley, chopped
pinch of ground nutmeg
salt and freshly ground white pepper to taste

Heat the oil over medium heat in large sauce pot. Sautee the squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned.

Add the stock and orange zest, and bring to a boil.

Lower to a simmer and cook uncovered for 40 minutes, until the vegetables are tender.

Add the parsley, nutmeg, salt and pepper.

Puree the soup with a food processor until smooth and creamy.