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.
Ingredients
- 2 tablespoons ghee
- 3/4 onion (chopped)
- 1 medium sweet potato
- 1 cup thinly sliced carrots
- 2 cloves garlic (chopped)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/2 teaspoon turmeric powder
- 1/4 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)
Instructions
- Melt 1 tbsp. ghee in a large, deep sauté pan. Add squash, sweet potato, carrots and then the onion. Sauté, 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. Sauté 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.
Tried this recipe?Let us know how it was!