Reprinted from The Blood Type Diet Website (

Butternut Squash Soup with Ginger and Lime
14 votes


Created by: Annie Roberts Executive Chef of Robert Mondavi Winery. This recipe originally appeared in Seasons of the Vineyard by Robert Mondavi, Margrit Biever Mondavi and Carolyn Dille.

Best Used By Blood Types:
  • Type A (5 beneficials)
  • Type A Non Secretor (3 beneficials)
  • Type AB (2 beneficials)
  • Type AB Non Secretor (5 beneficials)
  • Type B (2 beneficials)
  • Type B Non Secretor (5 beneficials)
  • Type O (3 beneficials)
  • Type O Non Secretor (4 beneficials)
  • Soups and Broths
  • 3 Tablespoons ghee
  • 1 medium onion, finely diced
  • 1-1/2 Tablespoons grated or minced fresh ginger root
  • 2 large (about 2 pounds) butternut squash, peeled, seeded and thinly sliced (food processor works great for slicing)
  • 2 cups water
  • 2 cups acceptable stock (chicken or turkey preferred)
  • 3 garlic cloves
  • 2 Tablespoons fresh lime juice
  • Sea Salt, to taste
  • Fresh ground white peppercorns (A and AB omit pepper) 1/3 cup acceptable oil for frying
  • 1 ounce fresh ginger root, finely julienned
  • 1 lime, cut into paper thin slices
How to make it:
  1. Melt the ghee in a large pot over low heat.
  2. Add the onion and grated ginger and cook until the onion is soft, about 5 minutes.
  3. Add the squash, water, broth and garlic.
  4. Cover and bring the mixture to a boil.
  5. Reduce the heat and simmer until the squash is very tender, 15-20 minutes.
  6. Transfer the mixture in small batches to a blender or the bowl of a food processor and puree until smooth.
  7. Return the soup to the pot and add the lime juice. Season with the salt (and pepper for O's and B's). Reheat the soup over low heat.
  8. Heat the oil in a small skillet over medium-high heat until it is hot, but not smoking.
  9. Add the julienned ginger and cook until pale golden brown.
  10. Transfer to a paper towel-lined plate to absorb any excess oil.
  11. Serve the soup in warm soup plates or bowls.
  12. Float a slice of lime on each serving and sprinkle with the fried ginger.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Butternut1 N N N N N N N N
Onion (Red/Spanish/Yellow/Whit...2 ,3 B B N N N B B B
Garlic2 ,3 B N B B N B N B
Lime/Lime Juice3 B N N B N N N N
Ghee (Clarified Butter)3 N N N B N B N N
Ginger3 B B N B B B B B
Sea Salt3 N N N N N N N N

BTD Variations and Substitutions Analysis:

Oil Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Olive Oil2 ,3 B B B B B B B B

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Pepper (Black/ 'White') Commer...3 ,4 A A A A A A A A

[1] This recipe uses ingredients which are known to be common allergens.
[2] This recipe uses ingredients rich in lignans.
[3] This recipe uses ingredients which may help limit bacterial overgrowth.
[4] This recipe uses ingredients which may have a high mold count.

  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Oct 04, 2007 at 07:26 PM By: Lola