TMJ Diet: Butternut Squash Dumpling Soup
Using butternut squash as the base for this soup recipe creates a sweet and nutty flavor, a creamy consistency and a bowlful of nutrients! Since it’s time consuming to cook a whole butternut squash, remove the seeds, scoop out the flesh and then puree it, this recipe calls for a prepared low-sodium butternut squash soup. Using a prepared low-sodium butternut squash soup puree makes this recipe easy to make in about 30 minutes, depending on how quick you are at washing and chopping a few vegetables. The use of the butternut squash soup puree is perfect for a soft food diet and especially for those suffering with jaw problems and TMJ pain.
Butternut squash soup purees are typically lower in sodium than other types of soup purees. For example, tomato soup tends to be high in sodium. Read the Nutrition Facts panel and be sure to check the amount of sodium per serving. Butternut squash is fat-free, high in fiber, low in sodium and is an excellent source of both vitamins A and C.
Frozen dumplings are available in most supermarkets. Look for brands that are made with natural ingredients and are lower in sodium and fat. Since we are adding shrimp to the dish, be sure to choose vegetarian dumplings so as not to overpower the soup with another protein flavor. Dumplings are a soft comfort food and easy to chew for those suffering with jaw pain.
Don’t miss the specification for Wild Argentinian Red Shrimp. They are a delicate and flavorful shrimp that are harvested from the coast of Argentina and then frozen for worldwide transport. They have recently become popular in the U.S. The soft texture makes it an ideal protein for a soft food diet, especially for people with jaw problems.
This satisfying butternut squash dumpling soup is brimming with antioxidants, vitamins, minerals, protein and fiber. Its colorful presentation makes it a perfect choice for family gatherings. And once you have the ingredients on hand, this one-pot meal is quite simple to put together.
TMJ Recipe: Butternut Squash Dumpling Soup
Choose organic ingredients when available:
- 1/2 medium onion, chopped
- 1 cup mushrooms, cleaned & sliced
- 3 carrots, cleaned and chopped
- 2 teaspoons extra-virgin olive oil (if needed)
- 3 cups low-sodium butternut squash soup
- 1/2 cup water
- 1 tablespoon lemon juice
- 9 frozen vegetarian dumplings
- 9 large frozen wild Argentinian shrimp, thawed
- 1/8 teaspoon red pepper flakes, optional
- Handful baby spinach (about 1-cup)
- In a large saucepan, sweat onions with mushrooms and carrots for about 10 minutes. If needed, add the olive oil.
- Add butternut squash soup, water and lemon juice.
- Bring to a boil and then add the dumplings.
- Lower the heat and simmer for 7 minutes.
- Add shrimp and optional hot pepper flakes.
- Simmer for 3 minutes more.
- Add a handful of spinach.
- Turn off heat and stir the spinach into the soup to wilt the spinach.
- Serves 3.
Did you know that most name-brand OTC topical pain relief formulas use synthetic chemical ingredients that may be detrimental to your skin? TJz Balm™ is made with organic and 100 percent botanical ingredients that are soothing for delicate areas of the jaw, neck and behind the ears. TJz Balm™ is manufactured in the USA with global ingredients, is dermatologist reviewed and GMO-free, and uses no animal-testing. The hands-free massaging applicator helps to relax the jaw while applying the pain relief balm.