Dr. Aviv’s Pureed Butternut Squash Soup with Seared Mushrooms & Herbs
Yield: Serves 3
1 butternut squash, peeled and cut into 1-inch cubes
1 teaspoon dried thyme
1 1/2 teaspoons of Celtic salt (for squash) & sprinkle (for mushrooms)
2 1/2 cups water
1/2 cup dairy free milk (Organic Soy Milk, Almond Milk, or Rice Milk)
8 oz. of cremini mushrooms, stemmed and halved or sliced, depending on the size
2-3 tablespoons parsley, chopped
2-3 teaspoons olive oil
Heat the olive oil in a large pot over a medium flame. Add the butternut squash, dried thyme, 1 1/2 teaspoons of Celtic salt, and sauté until browned and fragrant, about 10 minutes. Pour in the water, bring it to a boil, then cover up and simmer the squash until it becomes tender, about 10 more minutes. Add the dairy free milk.
Transfer the squash along with all of its liquid to a blender and purée until smooth, about 2 minutes.
Next, heat 2-3 teaspoons of olive oil in a large sauté pan over a high flame. Once the oil is simmering, add the mushrooms in an even layer but do not stir. Let them get golden brown, about 4 minutes, then mix. Cook 3-5 minutes longer and sprinkle with salt. Transfer to a paper towel lined plate.
To serve, top the butternut squash soup with the seared mushrooms and sprinkle with chopped parsley.
Credit: Recipe is from the Acid Watcher Diet as found in Dr. Jonathan E. Aviv’s health and wellness book, Killing Me Softly From Inside, which is available for purchase on Amazon.com now.