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Butternut Squash and Sweet Potato Soup
This butternut squash and sweet potato soup is a nourishing Ayurvedic soup recipe that combines naturally sweet root vegetables with warming digestive spices.
Butternut squash and sweet potatoes provide grounding nourishment that supports the body during cooler seasons, while gentle spices help stimulate agni and improve digestion.
In Ayurveda, soups made with seasonal vegetables are valued for being both comforting and easy to digest.
This creamy, satisfying soup is a wonderful way to enjoy warm, nourishing foods while supporting digestive balance.
Prep Time:
Serves:
40-50 minutes
4
Ingredients
3-4 Tablespoons ghee or make your own
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 for garnish
pumpkin seeds for garnish
Preparation
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. Cooking until the 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.
Sprinkle in ground cinnamon, ground cardamom, and powdered turmeric.
Add water to cover.
Bring to a boil and boil until soft.
Purée in a blender or with an immersion blender. Be very careful when blending hot items. Be sure to leave extra space in the blender and hold the lid in place.
Garnish with cilantro and pumpkin seeds.
Variations: This recipe is also delicious with carrots or parsnips.
Dosha Adjustments
Adjustments for Vata
This golden soup is deeply comforting for Vata types due to its naturally sweet, heavy, and grounding root vegetables. Blending butternut squash and sweet potato with warm ghee, cumin, and cinnamon soothes cold, airy energy and nourishes the body.
Adjustments for Pitta
Pitta types can enjoy this creamy soup by keeping garlic, onions, and black pepper to a minimum (or excluding them) while cooking with cooling herbs like coriander. Naturally sweet winter squashes and sweet potatoes soothe internal heat.
Adjustments for Kapha
Kapha types can enjoy this soup by diluting it with extra broth and seasoning it generously with black pepper, dry ginger, and turmeric. Pungent spices offset the natural sweetness of squash and sweet potato, keeping digestion light and clear.
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