Late Summer – Squash and Onion Crème Soup Recipe

Oh, I do not want this wonderful weather to end. Warm, beautiful greenery, still singing Western Tanagers around us. Still, I can see the days are slowly getting shorter.

Let me give you a few tips.

I know that we have entered late summer. It is time now to get ready for a little colder weather.

How?

1. By eating warmer foods, soups, more stews, longer cooking meals. By giving your body what it needs, your body will thank you by giving you more energy.

2. You may ask yourself, How would I know my body needs? Well, I say the body talks with a small voice, “I am hungry.” “I am tired.” It is a wise voice within you that will guide you to health.

3. Another tip to help you on the transition will be to gather as much sunshine and sun rays as you healthily can. It will help you to hibernate through the winter. Look at bears, how they gather food for the winter within their physical bodies. We can also gather sun and fresh air.

4. Other tips for having a healthy entering into fall will be to follow the taste in food, that is : Sweet taste. To be found in yellow-orange vegetables: cooked carrots; winter squash (acorn, butternut, buttercup, delicata, hokkaido) sweet corn, rutabagas, sweet potatoes, yams.

With the change in season, the organs about to become more active are the soil energy organs: Stomach, spleen and pancreas.

• Energy direction: Downwards.

• Cooking method: Boiling.

• Emotion: Worry/ Fulfillment.

I am including one of my best recipes, a squash onion soup you can start making at home.

I will be teaching two classes, one of blood sugar balancing and one on the effects of food on your emotions. Call the office for more information.

To your Health!

Use the appointment page to set up your next appointment with me.

Squash and Onion Crème Soup

Ingredients:

• Onions

• Squash – Kabocha squash, butternut, buttercup.

• Oil

• Salt

Amounts for 2-3 servings. Use two onions and a small sized kabocha squash. The squash can be substituted for one pound of carrots or one pound of beets.

Peel the onions and cut them in half moons.
Peel the squash, take the seeds off and cut in small squares.

Put some oil in the cooking pot and when the oil is hot, but not steaming hot, add the onion and a pinch of salt. Make sure that all the onions are coated with the oil and lower the flame to medium. When the onions are half-cooked, add the squash. Cover with water and let them cook until tender. The longer they cook, the sweeter it will become. Add the necessary salt at the end of the cooking. Put it through the blender and serve hot.

This soup helps stomach, spleen and pancreas, like all sweet vegetables.