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 addition of garlic and ginger excites the taste buds, enhances digestive juices, and adds flavor to any nourishing meal.
This hearty squash soup helps build the Earth element in the body and it supports the metal element. In Chinese Medicine, the metal element correlates to the lungs and large intestine. Metal is derived from the earth, as the earth contains veins of minerals. The body’s inherent vitality is dependent on the earth’s minerals. In the fall, as we build our outer sheath, it boosts immunity, protecting the body from infection. This squash soup helps fortify the body as we consume a vegetable that was slow to grow throughout the summer. On an energetic/spiritual level, the metal element builds resilience, self worth and discernment. Like a sword, the metal element supports the warrior spirit in us all. The metal element gives us the ‘courage and ardor to let go of that which unwanted or old. Like the blade of the sword, the strength we get from minerals helps us cut through!
In the end, the treasure of life is missed by those who hold on and gained by those who let go. – Lao Tzu
Blessings during this Fall season,
2 medium squash
4 garlic cloves
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
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
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.
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