Butternut Squash and Carrot Soup

The spleen in traditional medicine helps transform food into energy and sends the energy to support all the organ systems. When the spleen is tired and worn out from stress, overwork, or overeating too many sweets you may feel tired, bloated, have a poor appetite and motivation, and feel like your mind is always active. This delicious recipe nourishes the TCM spleen and stomach with the natural sweetness of butternut squash and carrots. Cooking these veggies in a soup supports digestion and supplements overall energy.

Temperature: Warm

Flavor: Sweet, acrid

Actions: Clears stagnation, increases qi, nourishes blood

Organs: Spleen, Stomach, Lung

Use: Decreases inflammation, increase energy, stimulates bowel movement, supports immune system, increase circulation

Ingredients

• 1 Butternut Squash (907g), peeled and cubed

• 1 tbs Avocado Oil

• 1 Onion, chopped

• 2 Cloves Garlic, minced

• 2 Carrots, large chopped

• 5 cups Bone Broth (Beef or Chicken)

• 1/2 tsp Ground Ginger

• 1/2 tsp Ground Cinnamon

• 1/2 tsp Salt

• 1/4 tsp Pepper

• 1 pound Italian Sausage (Butcher Box)

Preparations

1.     In a large stock pot on medium heat sauté onions with avocado oil until onions are translucent. 

2.     Add garlic and cook for another 2 minutes.

3.     Add carrots, butternut squash, bone broth, ginger, cinnamon, salt, and pepper . Bring to boil and then reduce heat to a simmer for 30 minutes.

4.     Add soup to a blender and blend until smooth. 

5.     Return soup to pot and add salt and pepper. 

6.     Brown Italian sausage in skillet and stir into soup.