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BUTTERNUT SQUASH AND SWEET POTATO SOUP

A warm, nourishing soup. Perfect for the fall evening meal!

Prep Time: 40-50 mins

Serves: 4


3-4 Tablespoon ghee

1/2 teaspoon cumin seeds 

1/2 teaspoon coriander seeds

1/4 teaspoon ground black pepper

1/2 to 1 inch fresh ginger, chopped

1/2 medium onion, chopped

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/2 teaspoon powdered turmeric

1 small butternut squash, cubed

1 medium sweet potato, cubed

salt to taste

fresh cilantro and pumpkin seeds for garnish



In a soup pot, heat ghee on medium heat.

Add cumin seeds when the ghee is hot enough to make them sizzle and dance in the pan.

Add coriander seeds and ground black pepper.

Add chopped ginger and cook until golden.

Add chopped onion and salt.

Cook until onion is translucent and maybe even a little browned.

Sprinkle in ground cinnamon, ground cardamom and powdered turmeric.

Add cubed butternut squash and sweet potato.

Sauté until covered in ghee and spices.

Add water to cover, bring to a boil and boil until soft. 

Puree in blender or with an immersion blender.

Garnish with cilantro and pumpkin seeds.


Variations: This recipe is also delicious with carrots or parsnips.