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Roasted Squash and Turkey Soup

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


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


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)


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.

Easy Lemon Turkey Burgers

Categories: Liver Qi Stagnation

Erika Anderson
Easy Lemon Turkey Burgers


½ lb. Ground Turkey Meat Neutral to Warm SP, ST, K Tonify Qi, Nourish Blood, Consolidate K,
Zest of one Lemon Acrid Cool LV, ST Moves the Qi Harmonize St Regenerate Fluids
1.5 Tbsp. Capers Sour Cool Restrains to Liver
¾ Tsp. of Dried Oregano Pungent Warm Moves the Qi
1 Tbsp. Milk (Moistens Burger) Sweet Neutral SP, ST, LU Tonifies Qi and Blood, Moistens Dryness
4 Tbsp. of Cubes Feta Sour Cool Restrains the Liver
1 tsp. of Lemon Juice Sour Cool LV, ST Restrain Liver, Harmonize St Regenerate Fluids
Salt to Taste Salty Cool
2 Slices of Tomato
(Optional) Serve on burgers Sweet Sour Cold SP ST, UB K Clears Heat, Promotes Urination, Promotes Fluids

* 2 Hamburger Buns or other types of Rolls (Optional)
* Mix 1 and ½ Tbsp. Mayo with some lemon juice. Serve on the burgers (Optional)

1) Mix all the Ingredients together in a Bowl.
2) Shape into two burgers.
3) Turn the heat to medium in a sauté pan.
4) Put in a bit of oil in the pan to coat the bottom.
4) Brown the burger a bit, and then cover with a lid.
5) Flip the burger and do the same on the other side.
6) The burgers will get a little bit burned on the bottom but you don’t want them to burn too much. You may have to turn down the heat a bit during cooking.
7) Can serve with Sliced tomato, lemon mayo, and Bun. (Optional).

Treats Any Type of Liver Invading any other organ because of the sour flavors of the which restrains the Liver.
Treats Liver Qi stagnation because of the Acrid Flavors of the oregano and Lemon Zest.
Treats patients with Heat, who just has to eat meat because most ingredients are cool.