Creamed Fennel Butternut Squash Soup

Servings 8

Preparation:

4 cups water
1/2  pound fresh fennel fronds
1 pound butternut squash  (peel squash with veg peeler)  Cut into small cubes

Bring the ingredients to a boil.  Simmer for 20 minutes or so until tender.

Place soup in a blender and puree.

Energetics:

Excellent soup to aid digestion/elimination which is sluggish.  Liberates the energy of the lower colon and colon.  Moves fluids.  Opens Heart, throat and Lungs.  Aids Liver and Gallbladder for better bile flow.  Sends energy to the legs.  This actions of this soup are very strong, so just have a small bowl.

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