Ancestral Soup for Stomach and Spleen Health
I make this soup every fall and winter without fail. It's easy, requires just a few simple, whole food ingredients, and it's brimming and bubbling with Mother Earth's most healing, rejuvenating energy.
Our Earth element, in the Eastern tradition, relates to our stomach spleen energy channel, or as many of us think of it, our DIGESTION - the root of our health and immunity. Chinese medicine also correlates our Earth phase to emotional harmony, our ability to relax, a clear mind, integrity, and our ability to actualize our Purpose. Wow! Seems like our Earth is worth cultivating, no?
One way to harness all the power of Earth is through soups and stews made from plants that grow deep within her. Your Earth loves these complex, whole carbohydrates, especially in hues of rich yellow, brown, and orange. We can think of the colors of late summer/early autumn, when the Earth phase or season peaks.
This soup is also made with fresh ginger, turmeric, and garlic, which have powerful health benefits including natural digestive support, warming energy, and anti-cancer, anti-parasitic, and anti-candida properties, boosted immunity, and plenty more. No wonder they've been revered by our ancestors for thousands of years!
To make this soup for 2 you'll need:
1 gourd (I like acorn or kabocha squash)
2 cloves of garlic
1 thumbnail size chunk of fresh ginger
1/2 thumbnail size of fresh turmeric
sea salt and pepper to taste
1 can of organic coconut milk
maple syrup to taste (about 1 tablespoon)
Cook your squash. A medium-sized squash will take about 45 minutes to bake at 400 degrees F.
Blend your squash (include the peel if organic) with the rest of the ingredients until smooth and creamy.