Squash, Ginger & Coriander Velouté

Ingredients

• 200 g squash (pumpkin or butternut)
• 1 onion
• 2 cm fresh ginger
• 1 handful fresh coriander
• Vegetable stock (about 500 ml)

Method

1. Sauté the sliced onion for a few minutes.
2. Add the cubed squash, ginger and stock.
3. Cook covered for 20 min, until the squash is soft.
4. Blend until smooth and serve topped with chopped fresh coriander.

TCM perspective: A more warming variation on squash velouté: coriander has a pungent flavour that helps disperse superficial Wind-Cold (the very first symptoms of a cold, in Chinese medicine). This version is particularly suited to the very onset of a cold (chills, clear runny nose).

Tips & precautions: If in doubt about underlying Heat (fever, red throat), the gentler pumpkin-carrot-ginger velouté is the better choice.

These are general principles of Chinese dietetics and do not replace personalised medical advice.