We’ve previously shared how eating seasonally is one way to ensure a fully optimized immune system. Here’s a delicious warming recipe that is excellent for chilly days. The inspiration for this recipe comes from the book, Ancient Wisdom, Modern Kitchen,  co-authored by one of my favorite teachers from acupuncture school, Warren Sheir.


Curried Winter Squash Soup
(Makes 4 Servings)


  • 4 cups Winter Squash or Butternut Squash, peeled and cubed
  • 6 cups Vegetable or Chicken Stock
  • 2 tablespoons Olive Oil
  • 1 Medium Onion, Diced
  • 2-4 teaspoons Curry Powder
  • A pinch or two of salt
  • A pinch or two of pepper


  1. Peel and chop the winter or butternut squash into 1-inch cubes. Set aside.
  2. Saute the diced onion and curry powder over medium-high heat until the onions are translucent (about 5 minutes).
  3. Add the squash and vegetable or chicken stock to the pot. Simmer until tender (approximately 10-15 min).
  4. Add the cooked squash, sauteed onions, stock, salt, and pepper to a food processor or blender. Puree.
  5. Add salt and pepper to taste.