Autumn Squash Soup

For centuries, animals and people alike have been gathering nature’s bounty each autumn in preparation for the long winter season. At this time of year, harvest rotund vegetables such as squash, pumpkin, beet, and sweet potato. Given that they grow close to or in the earth these foods provide us with the grounding, stability and nourishment that our bodies need as the cold winds approach. I recommend eating fewer raw foods in the late fall and more building foods such as grains, nuts, root vegetables, and seeds.

This naturally sweet soup is a popular at our home. The squash soup is hearty enough to help build the earth element in the body. The addition of garlic and ginger excites the taste buds, enhances digestive juices, and adds flavor to any nourishing meal.

Soup Ingredients:
2 medium squash
2 onions
4 garlic cloves
1 leek
olive or coconut oil
Cilantro leaves for garnish

Ingredients for the Tarka:
1-2 Tbsp ghee or coconut oil
4-6 garlic cloves minced
2 dried chili (crushed or whole)
2 tsp cumin seeds
1 tsp salt

Tarka- Spice flavored ghee or coconut oil, prepared and added to the soup just before serving. Serves 4-6

Soup Directions:
1. In a heavy-bottomed pot:
4 Tbsp of olive oil (optional) can replace with water
1 onion diced
2 squash, peeled and cut into small pieces
Cook for 15 minutes

2. Add
3-4 cups water and bring to boil
A pinch of salt
1 leek diced
1- 2inch piece of ginger diced
Cook for 5 minutes

3. Simmer for 15 minutes or until vegetables are tender
4. Puree’ for a creamy texture.

Tarka Directions:
1. Heat oil in small frying pan
2. Add Spices
3. Saute for a few minutes, until well-toasted and fragrant
4. Add Tarka to soup slowly (sample the flavor before adding more)
5. Cover immediately with a tight-fitting lid.
6. Allow to stand for a few minutes while the flavors blend.
7. Garnish with Cilantro leaves




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