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Butternut Squash and Sweet Potato Soup

Prep Time:

40-50 minutes



About the Recipe

A warm, nourishing soup that is pacifying for vata. Perfect for a fall evening meal!



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 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. 

Puree in 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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