Butternut Squash and Sweet Potato Soup

Name: Butternut Squash and Sweet Potato Soup
Total time: 40-50 minutes

This recipe is part of the Ayurvedic Soup Recipes collection.

Prep Time:

40-50 minutes

Serves:

About the Recipe

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.

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.

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