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Macrobiotics 101 -- Ginger Butternut Squash Soup
By popular demand, here's what I was up to the other day. This recipe is not from a macrobiotic cookbook, it's from Food Cures: Breakthrough Nutritional Prescriptions for Everything from Colds to Cancer by Readers Digest. But the principals of macrobiotic cooking hold for this soup -- use the freshest ingredients you can get, organic if you can, in season if possible, and chow down on a magnificent nutrient-fest! This soup contains ginger and turmeric, both known for having inflammation-fighting properties.
Prep time -- 20 minutes
Cook time -- 45 minutes
I suggest you start peeling like mad to keep up with this swift soup! Those of you who tasted it, how I made it is in ().
2 Tbsp. olive oil (I used organic EVOO)
1 large onion, chopped (I used white)
2 cloves of garlic, minced
1 tsp. turmeric
1 butternut squash (2-2 1/2 pounds) peeled, seeded, and cubed
4 cups vegetable or chicken broth (I used Imagine Organic No-Chicken Broth)
2 large apples, peeled, cored and chopped (I used 2 pippins and a granny smith)
1 Tbsp. grated fresh ginger or t tsp. ground ginger (I used 1 Tbsp. fresh)
1/2 tsp. salt
1. Heat the oil in a LARGE saucepan over medium heat. Add the onion and cook, stirring, until it is lightly browned, ~ 4 minutes. Stir in the garlic and turmeric and cook for 1 minute. Add the squash and broth and bring to a boil.
2. Reduce the heat to low, cover, and simmer until the squash is just tender, 20 minutes. Add the apples, ginger and salt and cook until the squash and apples are very tender, 10 to 20 minutes (I cooked it 20 minutes.) Remove from the heat and let cool for about 10 minutes.
3. Working in batches, place the mixture in a food processor or blender and process until smooth.
That's it! You can add other things, like cream, or sweeter or more savory spices -- I even tossed some So Delicious coconut milk eggnog into a cup as an experiment! But try it straight up first. I served it heated, but it could be a cold soup, too. Fresh and light, 4 grams of protein if you serve it all up to four people.
I used the No-Chicken broth because it is essentially macrobiotic -- no nightshades in it -- but if you eat nightshades, there are other fine broths out there, like Pacific. Both have organic, gluten-free varieties available!
I have frozen one ball jar of this, but don't know how well that will work. We'll see. Eat it within three days or so for optimal taste and nutrients. So far this book has been quite interesting. This is my first soup from it, but I will be trying some of the others, too.
Prep time -- 20 minutes
Cook time -- 45 minutes
I suggest you start peeling like mad to keep up with this swift soup! Those of you who tasted it, how I made it is in ().
2 Tbsp. olive oil (I used organic EVOO)
1 large onion, chopped (I used white)
2 cloves of garlic, minced
1 tsp. turmeric
1 butternut squash (2-2 1/2 pounds) peeled, seeded, and cubed
4 cups vegetable or chicken broth (I used Imagine Organic No-Chicken Broth)
2 large apples, peeled, cored and chopped (I used 2 pippins and a granny smith)
1 Tbsp. grated fresh ginger or t tsp. ground ginger (I used 1 Tbsp. fresh)
1/2 tsp. salt
1. Heat the oil in a LARGE saucepan over medium heat. Add the onion and cook, stirring, until it is lightly browned, ~ 4 minutes. Stir in the garlic and turmeric and cook for 1 minute. Add the squash and broth and bring to a boil.
2. Reduce the heat to low, cover, and simmer until the squash is just tender, 20 minutes. Add the apples, ginger and salt and cook until the squash and apples are very tender, 10 to 20 minutes (I cooked it 20 minutes.) Remove from the heat and let cool for about 10 minutes.
3. Working in batches, place the mixture in a food processor or blender and process until smooth.
That's it! You can add other things, like cream, or sweeter or more savory spices -- I even tossed some So Delicious coconut milk eggnog into a cup as an experiment! But try it straight up first. I served it heated, but it could be a cold soup, too. Fresh and light, 4 grams of protein if you serve it all up to four people.
I used the No-Chicken broth because it is essentially macrobiotic -- no nightshades in it -- but if you eat nightshades, there are other fine broths out there, like Pacific. Both have organic, gluten-free varieties available!
I have frozen one ball jar of this, but don't know how well that will work. We'll see. Eat it within three days or so for optimal taste and nutrients. So far this book has been quite interesting. This is my first soup from it, but I will be trying some of the others, too.