Blood Type Diet Recipe
BUTTERNUT SQUASH SOUP WITH GINGER AND LIME
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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)
- 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:
- Melt the ghee in a large pot over low heat.
- Add the onion and grated ginger and cook until the onion is soft, about 5 minutes.
- Add the squash, water, broth and garlic.
- Cover and bring the mixture to a boil.
- Reduce the heat and simmer until the squash is very tender, 15-20 minutes.
- Transfer the mixture in small batches to a blender or the bowl of a food processor and puree until smooth.
- 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.
- Heat the oil in a small skillet over medium-high heat until it is hot, but not smoking.
- Add the julienned ginger and cook until pale golden brown.
- Transfer to a paper towel-lined plate to absorb any excess oil.
- Serve the soup in warm soup plates or bowls.
- Float a slice of lime on each serving and sprinkle with the fried ginger.
Blood Type Diet Analysis:
Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.
|Name||Notes||A Sec||A Non||ABSec||ABNon||B Sec||B Non||O Sec||O Non|
|Olive Oil|| 2 ,3 || B|| B|| B|| B|| B|| B|| B|| B|
 This recipe uses ingredients which are known to be common allergens.
 This recipe uses ingredients rich in lignans.
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients which may have a high mold count.
This recipe is gluten free. This recipe uses ecologically friendly ingredients.
There are several cookbooks based on the Blood Type Diet that are available in print:
- Revised Oct 04, 2007 at 07:26 PM By: Lola