Thursday, October 27, 2011

Squash Soup

Nothing makes me feel more at home that a good squash soup. Food of the natives Americans and a real gift for the winter season, squash can not be avoided to be seeing as a sacredfood.                                                                               This butternut squash soup recipe is super easy and takes about 20 minutes to make. It’s great for the vatta constitution. Enjoy!

Butternut squash is the vegetable with the highest content of Vitamin A. It has vital poly-phenol anti-oxidants and excellent levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus. The seeds in butternut squash are a good source of dietary fiber and protein.

2 tbsp ghee
2 cups butternut squash, chopped in cubes
1 1” ginger root knob washed and finely chopped
1 tsp ground cinnamon
¼ tsp of ground cloves
1 tsp cumin seed
1/2 tsp turmeric
3 cups organic vegetable broth
1 cup coconut milk
salt and pepper to taste
fresh parsley for garnish

In a large soup pot, add 1 tbsp ghee, ginger, cinnamon, cloves, cumin, and turmeric. Sauté until it’s fragrant. Add the vegetable broth and squash to the soup pot. Bring to a low boil over medium-high heat. Reduce heat to low and simmer for about 15 minutes, partially covered, until squash is tender. Puree in a blender until smooth. Return the mixture to the soup pot. Pour in enough coconut milk so that the mixture flows easily, yet is thick and hearty. Add salt and pepper to taste. Serve with parsley. Serves 3.

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