Recipe
Acorn (Danish) Squash Soup
By Dr. William Mitchell, founder of Bastyr University
INGREDIENTS:
1 acorn squash
1 leek, cleaned & chopped fi ne
1 walla walla onion, chopped fi ne
3 Tbls coconut oil
3 Tbls fresh ginger root, minced
1-3 garlic cloves, to taste
3 Tbls turmeric
1 cup chicken, vegetable, or miso broth
1 can coconut milk
3 Tbls butter
chantrelle mushrooms, chopped.
fresh grated nutmeg to garnish
salt & pepper to taste
First cut & boil the acorn squash, (30-45 minutes).
Puree in a blender, Vitamixer or food processor.
In a soup pan, sauté leeks, walla walla onions, ginger
root and garlic in coconut oil for about 5-7 minutes,
until shiny. Then add the squash puree, broth and
coconut milk, plus spices. Stir until well blended.
Brown the chantrelle mushrooms in butter until golden
& shiny. Pour the soup in a bowl & add chantrelles to
the top. Serve with a sprinkle of nutmeg.
32 || BEND HEALTH GUIDE || WINTER 2017