In need of a heart-warming soup for the entire family that is simple, vegan, organic, pacifying for vata dosha (which can go all kinds of crazy at this time of the year) and made with pure love and intention? We’ve got you covered!
Try this AYURVEDIC BUTTERNUT SQUASH SOUP this Thanksgiving weekend, or any time. This soup is quick and easy to make, and because we used our very own Vata Spice Mix or Churna, as it is called in Ayurveda, you don’t have to worry about gathering a bunch of individual spices to make this soup light up your taste buds. The energetic effects of the ingredients found in the Vata Sice Mix, coupled with the earthiness of the Butternut Squash will bring grounding, calm, warmth and lubrication to the body and mind. This truly is medicine in a bowl for this very dry yet exceptionally beautiful Vata Season (fall-early winter).
SERVES: 8 small bowls or 4 large bowls
(Use organic ingredients wherever you can!)
1 tbsp Untoasted Sesame Oil
1 cup Leeks, sliced thinly
3 cloves garlic, minced (optional)
1/2 inch piece of ginger, minced
1 tsp RASA Ayurveda Vata Spice Mix (or any of our spice mixes) (adjust amount to desired taste)
1 tsp Himalayan Sea Salt
Pepper to taste
small bunch fresh Thyme Leaves, finely chopped (optional)
1 med Butternut Squash, peeled and cubed
4 cups Water or Veggie Stock (make your own in a pinch by boiling and then simmering for 15 min fresh herbs like thyme, parsley, rosemary, etc. in the water)
1 cup coconut milk (choose one without any filler ingredients if possible)
- Become quiet. Chant the mantra to Dhanvantari or recite a prayer or mantra that feels resonant to your heart. Remove unnecessary distractions. Feel free to chant while cooking or play mantra music in the background. Even get your kids involved if they’re around!
- Heat the sesame oil on med in a large soup pot. Toss in the leeks, garlic, ginger, salt, pepper, thyme and sauté until the leeks become tender and soft.
- Add the RASA Ayurveda Vata Spice Mix and stir again for 1 min.
- Add in the cubes of butternut squash, stir to coat.
- Pour in the water or veggie stock.
- Bring to a boil over med-high heat.
- Once boiling, turn down the heat to med-low and let simmer for around 20 minutes, or until the squash cubes are soft. Test with a fork.
- At the last minute, add the coconut milk. Stir to combine.
- Purée the soup in a blender or with a hand-held blender if you have one!
- Serve with LOVE!