Squash Apple Soup

My squash apple soup is chock full of fall root veggies to warm your yang energy and strengthen your Spleen and Kidneys as your body gears up for the cold weather. Feel free to add other root veggies as well and to garnish with very thinly sliced sauteed kale. It combines sweet, salty, and pungent flavors to strengthen Spleen, Kidneys, and Lungs. It is creamy and comforting without the phlegm-producing dairy.


  • 1 butternut squash (peeled and chopped into chunks)
  • 1 apple (peeled and chopped)
  • 2 large onions diced
  • 3 stalks celery (chopped)
  • 1 sweet potato (optional) (chopped)
  • 2 TBSP toasted sesame oil (olive oil will work too)
  • 1/2 inch chuck of fresh ginger grated
  • Salt
  • Pepper
  • Tamari or soy sauce
  • Water

Sautee onions in sesame oil for a few minutes until translucent (this step is not necessary but adds a richer flavor). Add grated ginger, celery, squash, apple and sweet potato and then enough water to barely cover the vegetables. Add some salt and pepper and a splash of soy sauce and simmer 30-45 minutes until all veggies are soft. Blend with a hand blender (or put in a regular blender) until smooth and creamy. Season to taste with additional salt, pepper, soy sauce. I will sometimes add a pat of butter or Earth Balance (my healthy non-butter of choice) to add a richer flavor.