Chinese Medicine considers winter squash such as kombucha, delicata, seminole pumpkin, and butternut to be some of the healthiest foods around. They have special properties to balance the blood sugar, and taste great! Here is one of my favorite recopies for squash soup. It is very easy, and you can use any variety of winter squash you like. My favorite is the Seminole Pumpkin because it is grown locally and organically by my friend Jim Hunter over at South Seminole Farm and Nursery. I hope that you enjoy!
- 4 tablespoons (1/2 stick) butter
- 2 medium shallots, minced (about 4 tablespoons)
- 3 pounds butternut squash, kombucha squash, or seminole pumpkin (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup), and each half cut into quarters
- 6 Cups water
- 1/2 cup heavy cream
- 1 teaspoon dark brown sugar
- 1-2 teaspoons of grated fresh ginger (optional)
- 1/2 teaspoon of ground cinnamon or nutmeg (optional)
- Heat butter in large Dutch oven over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.
- Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.
- In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch oven; stir in cream, brown sugar, and optional seasonings if desired, and heat over medium-low heat until hot. Add salt to taste; serve immediately.
Source: Silky Butternut Squash Soup, from Cook’s Illustrated (subscription required)
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