Dinner: Cleansing Squash Soup
This soup is grounding and nourishing, with ginger and turmeric supporting digestion and detoxification. The squash provides fiber and antioxidants for cleansing.
Servings: 2-3
Time: 30-40 minutes
Ingredients:
1 tbsp ghee or coconut oil (for a vegan option)
1 shallot
1 butternut squash, peeled, deseeded, and diced
1-2 medium carrots, chopped
1 small piece of fresh ginger, grated or chopped
1/2 tsp turmeric powder
1/2 tsp cumin seeds or powder
1/2 tsp coriander powder
1/4 tsp black pepper
4 cups (32 oz) vegetable or bone broth
Pink Himalayan Salt to taste
Optional
Fresh cilantro or parsley for garnish
Pinch of saffron or safflower
Lemon or lime squeeze
Instructions:
Prep: Peel and dice the shallot, squash, carrot and ginger.
Sauté Shallot: In a large pot, heat the ghee or coconut oil over medium heat. Add the chopped shallot and stir for ~3 mins.
Add Spices + Ginger: Sauté for ~2 mins. until fragrant.
Add Vegetables: Add the squash, and carrot to the pot. Stir to coat the vegetables.
Add Broth: Pour in broth, stirring well. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are soft.
Blend: For a creamy texture, blend the soup with an immersion blender or in batches using a blender until smooth. You can also leave it chunky if preferred.
Season and Serve: Add Himalayan pink salt to taste. Serve warm, garnished with fresh parsley, squeeze of lemon or lime, and saffron.
I served mine with a piece of Ezekiel bread and ghee. You could also serve with rice or grain of your choosing.
Ayurvedic Benefits:
Squash and carrots are naturally grounding, warming, and sweet in taste, which helps pacify the Vata dosha, especially during this cold, dry season. This reduces feelings of anxiety, restlessness, and dryness.
The soup is easy to digest and the vegetables provide sustained energy to keep you feeling nourished and satisfied.
Ginger supports digestion and provides some heat to flavor the starchy vegetables.