Tis the season of squash, and yes, yes you should be incorporating them into your diet! But maybe not so much in the way of lattes, pies, and cookies. While Pumpkin has become synonymous with these sweet treats this time of year, I encourage to consider it’s savory side as well.
Pumpkins, along with the multitude of other squashes we see gracing front porches for decorations, are actually nearly all edible.
While there will be a small variance in nutritional profiles based on the squash of choice, each of them have a relatively low carbohydrate load, as they are considered complex carbohydrates, so they do not spike blood sugar quickly. Squash is high in fiber and other vitamins and minerals, such as vitamin A, vitamin C and magnesium.
They do all need to be cooked, you could dice them up and then roast them, or cook them and then puree. A quick way to cook is to utilize an instant pot and it takes around 20 minutes to soften it up.
It also stores well in the freezer, so you don’t need to worry about using it all up at once.
And of course the seeds are a delicious healthy treat as well! Soak them an hour or 2 and then roast them.
Enjoy this recipe: Fall Vata Calming Butternut Squash Soup
This is a creamy, savory soup that is just perfect for the fall because as our bodies adjust to the season, we might find ourselves feeling a little gassy, a little dry, bloated, anxious, and unbalanced. Luckily, nature provides a wonderful remedy in the seasonal foods available to us. Root vegetables, pumpkins, sweet potatoes, and other in-season foods are naturally vata-calming. This butternut squash soup is not only healing, but grounding and warming -rich in fiber and vitamins A and C.
Yield: about 6 servings
- 2 tablespoons ghee
- ¾ cup chopped onion
- 1 medium sweet potato
- 1 cup thinly sliced carrot
- 2 cloves garlic, chopped
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ½ tsp turmeric powder
- ¼ teaspoon Himalayan salt and Celtic Sea Salt (or more to taste)
- 1 medium butternut squash, halved, seeds and pulp removed, peeled and cut into 1 inch cubes
- 1 cup organic unsweetened coconut milk
- 3 cups filtered water
- Pepper to taste
- Parsley to garnish
Melt 1 tbsp ghee in a large, deep saute pan. Add squash, sweet potato, carrots and then the onion. Saute, for 7 or 8 minutes or until all ingredients turn golden brown.
Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color, about 10 minutes. Remove from heat.
In a separate soup pot, add 1 tbsp ghee, the ginger, and the rest of the spices except the turmeric. Saute until fragrant.
Add water and vegetables to the soup pot. Bring to a low boil over medium heat. Reduce to simmer for about 10 minutes, partially covered, until squash is tender.
Puree in a blender, immersion blender or food processor until smooth.
Return to the soup pot. Pour in enough coconut milk so that the texture is smooth, thick, and hearty.
Add salt and pepper to taste. Heat through, and garnish with parsley.
Go ahead and enjoy nature – if you would like more natural recipes that suit you, take a look at the Meal Plan. Just click the button to see how your dosha meal plan can give you everything you need for the Fall and Winter.