Creamy Butternut Squash Soup – Recipe of the Month

This recipe is from a truly inspiring book on Ayurveda called ‘The Path of Practice’ by Bri. Maya Tiwari. When we eat according to the seasons we discover how nurturing and healing this is to the body. This soup is especially nourishing during winter, from mid-January to mid-March.

Creamy Butternut Squash Soup 

(serves 4)

Ingredients :

  • ½ gallon water
  • 1 small butternut squash, peeled and cut into 1″ cubes
  • ½ cup rolled oats
  • 1 tablespoon dried cilantro
  • 1 tablespoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon black pepper, freshly ground
  • 1 tablespoon fresh grated ginger
  • Juice of 1 fresh lemon
  • 1 tablespoon high quality salt
  • 1 tablespoon coconut oil
  • 2 scallions, chopped
  • Parsley
  • Land-cress

Preparation :

Bring water to boil in a large pot. Add squash, oats, spices and lemon juice. Cover and simmer on a medium heat for 35 minutes. Use a flatbottomed ladle to purée the squash. Heat the oil in a small skillet and sauté the brand watches scallions for about 2 minutes. Add the scallions to the soup and simmer the soup about 5 minutes more.

Serve hot, garnished with parsley and land-cress.

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