"Soup is happiness in a bowl."
the days get shorter and cooler. During this time, our minds and bodies
can still be on overdrive from the busy summer months. Soup can not only ground and calm us, but it can nourish our body and soul. We can't
rush a good bowl of soup. It literally forces us
to slow down and SAVOR it.
This soup was also highly influenced by my love of Ayuveda, the ancient healing system of India and the sister science to yoga.
Ayuveda translates into "wisdom of life,"
and it provides us with the guidance and the tools to
live in harmony with our own true nature and with the seasons.
It is not only wonderful at teaching us balance, but it can be very therapeutic for those in need of healing their digestion. A major component on the path to optimal health begins in the gut.
I drew inspiration from some of my favorite cookbooks, but in the end,
I made my own combining three different recipes. Ghee, which is clarified butter, is considered medicinal and healing to some. And it said to carry the nutrients deeper in the tissues.
Butternut squash is so full of vitamins and minerals. The spices, especially tumeric and ginger, really make this dish so delicious and healthy, as well as the full fat coconut milk. One of the healthiest fats we can add to our diets.
1-2 tablespoons of ghee (or coconut oil)
1 red onion, choped
3 garlic cloves, minced
1 piece (about size of thumb) of ginger, peeled and minced
1 green apple, chopped
1 medium to large butternut squash, peeled & chopped
1 teaspoon of red curry paste (or more to taste)
1 teaspoon of cinnamon
1 teaspoon of tumeric
1 teaspoon of coriander
1/2 teaspoon of cumin
sea salt and pepper, to taste
1 can (14oz) of full fat coconut milk
2-3 cups of water to cover
2 tablespoons of coconut aminos (or tamari)
1-2 tablespoons of maple syrup
- Warm the ghee in a soup pot. Add onion, garlic, ginger and salt. Sauté on low until tender.
- Add chopped apple & squash, and all the spices stirring to combine.
- Add the coconut milk, water, coconut aminos, and syrup. Making sure the veggies are just covered. Bring to simmer over medium-high heat. Stir as needed.
- Reduce heat, and simmer until the squash is tender. about 15-20 minutes.
- Cool slightly. In blender or food processor, blend in batches. Be careful, hot soup can erupt.
Garnish with: microgreens, pumpkin seeds, crushed red pepper, green onions, or cilantro.