Elson Haas MD

Are you ready to embrace healthy eating in the New Year? Join me this Saturday January 10th (and the following two Saturdays) for live webinars to help you to shift your eating habits!

This interactive course is based on my book The Detox Diet, which offers a variety of different approaches – some seasonal, some addressing specific substances like caffeine, sugar or alcohol and others that help identify problematic food reactions and allergies. The beauty of the winter class is that you can cleanse while still eating food and staying nourished and warm in the colder months. This isn’t necessarily what most people think about when they hear the word “detox” but I can attest to the effectiveness of this approach through my experience with thousands of patients over the years. This is also a great way to begin your new year and set a course for greater health and vitality in the coming months.

If you're not yet on my email list, you might want to register to get my monthly newsletter filled with valuable seasonal information. In the December issue: Tips for Staying Healthy through the Holidays * Special Discount offer on my New Year's Detox * The latest NEW Medicine Solutions "Infectious Diseases: Prevention and Treatment"

December 2025 News Hello to the big Holidays! Time to celebrate and also be careful with possible over indulgences. The “sugar season” of Thanksgiving, Christmas and New Year’s occurs in the darker, late Autumn and early Winter period of the year, which is naturally a more inward time requiring rest and quiet pl...

When the weather gets cooler, it's time to make soup! This creamy soup is a healthy and delicious recipe to enjoy during the cooler months. Consider serving with a dollop of yogurt and a sprinkle of chopped toasted almonds.
✨ Squash Tortilla Soup -or- Butternut Bisque ✨
(Recipe serves 4)
Ingredients:
* 1 medium butternut squash, washed thoroughly
* 5 cups water or chicken or vegetable broth
* 1 medium onion, chopped
* 2 cloves of garlic, finely minced
* 1 tablespoon olive oil
* 1/2 teaspoon sea salt
* 1 large tomato, chopped (optional)
* 1/4 teaspoon cumin (optional)
* 1/4 teaspoon coriander powder (optional)
* 1 tablespoon chili powder
* 1/2 cup chopped toasted almonds for garnish
* 10-12 kale leaves, sliced chiffonade
* 6 Tablespoons yogurt (optional)
* 3 corn tortillas - sliced into strips, baked 10 min until crisp (optional)
Directions:
It’s easier to roast the butternut squash at 350 for about 40 minutes and then cut butternut squash in half, scoop out seeds and cut into 1 inch cubes.
While baking the squash, use a medium size skillet to heat the oil with onion and garlic until translucent. Add the chili powder and tomato. Heat for one minute.
Combine the squash, liquid, salt, and spices in a large soup pot. Bring to a boil and simmer covered until you can pierce the pieces easily with a fork, about 30 minutes.
Puree in blender or food processor.
Adjust seasoning to taste and then garnish with the kale and tortilla strips. You can also serve with a tablespoon of yogurt in each cup and a sprinkle of chopped toasted almonds as you like.
Recipe adapted from Ultimate Immunity by Elson Haas MD and Sondra Barrett PhD.