Butternut squash soup is the perfect autumn meal. This sweet and cooling recipe is hearty and packed with health benefits.
The butternut squash soup helps drain excess fluid, is sattvic, alkalinising in nature and builds Ojas (immunity). It will give you lots of nourishing energy and will leave you feeling grounded and satisfied for a while. It pacifies Vata and Pitta and will slightly aggravate Kapha.
And now onto the soup!
- 1 medium sized butternut squash (peeled, sliced and dices)
- 1/2 sweet potato
- 2 tbsp olive oil
- 1 onion, chopped
- 1tsp cloves of garlic, chopped
- 1 tsp fresh ginger grated
- 1/4 tsp cinnamon
- 1/2 tsp cumin
- 1/2 vegetable stock cube
- Coconut milk
- Juice of ½ fresh lime
- Fresh pepper and salt
- Parsley or coriander leaves for decoration
- Heat olive oil in a pot
- Sauté the onion for 2min. Add garlic and ginger. Sauté for a couple more minutes. Add the cumin seeds.
- Add the butternut squash and the cinnamon, and sprinkle over the stock cube. Mix well all together for a few minutes.
- Add boiling water just to cover the ingredients and cook at low/medium temperature for about 15 minutes (or until squash is tender)
- Leave to cool a little, then blend the mixture into a thick soup. Add the coconut milk to taste, mix, then add the lemon juice.
- Season with salt and pepper. Add parsley or coriander leaves
TIP : For extra protein add a handful or roasted almonds, paneer, roasted tofu or chicken.
This ayurvedic butternut squash soup recipe is best eaten warm and makes a delicious starter or a perfect light dinner.
Enjoy your meal! And don’t forget to say your before meal prayers before you start, to give thanks to the Mother Nature, your digestive power and the cook!