Curry Butternut Squash Soup

Fall is here and you know what that means...it's soup season!

Autumn in Ayurveda is Vata Season (the season of wind). Just like our wardrobes, our bodies are also changing their tastes. This time of year we find our bellies grumbling for warm, grounding foods. Soups, stews, and some hearty chili are all on the radar.

This Curry Butternut Squash soup has been a Fall staple in my house for over a decade. 

A healthy mash-up of butternut squash and sweet potato, packed with immune-boosting spices, this flavorful soup is sure to be a hit with your family, and friends.

Inspired by the falling leaves, and my love for all things curry. Enjoy! 

 Curry Butternut Squash Soup

Simple, Affordable, Ayurvedic, Vegan, for a happy, healthy belly this Vata Season. 
Serves 6-8 (or just you for nearly a week!)   

Ingredients:                                                

1 TBS Olive Oil, Ghee, or Sesame Oil

3 Cloves Garlic                                        
1 inch Knob of Ginger                              
1 Large Sweet Onion
1 Butternut Squash
1 Sweet Potato

Healthy dash o' Cinnamon
Pinch of Nutmeg
1 TBS Curry

Salt and Pepper to taste

1 Quart Veg Broth

Swirl of Honey (or agave) optional

Red Pepper Flakes optional

Tools:

Large Stewpot

Immersion Blender or regular blender 

Directions:

1. Peel and rough chop garlic, ginger and onion.

2. Peel butternut squash with a vegetable peeler. Cut lengthwise and discard seeds. Rough chop into cubes.

3. Peel and rough chop sweet potato.

4. Heat preferred oil over medium heat until glistening. Add ginger, garlic, and onion. Sautee until fragrant.

5. Add butternut squash and sweet potato to the pot and sauté a moment longer.

6. Add spices and mix into the vegetables.

7. Add vegetable broth to pot, enough to cover the veggies with liquid (add water if more liquid is needed).

8. Bring to a rolling boil. Turn down the heat to low and cover. Cook vegetables until you can easily poke a fork through the vegetables.

9. Once veggies are cooked through, remove from heat and let cool for a few moments before blending. Blend until the soup is completely smooth and there are no vegetable chunks remaining. I have found the immersion blender to be the most successful with this type of recipe. This can also be done using a traditional blender by adding 1-2 Cups of soup at a time until a smooth texture is reached. Tip: Make sure your soup is not boiling hot while blending! Hot soup hurts! 

10. If you like, add a swirl of honey for an added touch of sweetness. 

Garnish with toasted pepita seeds and a swirl of toasted sesame seed oil. Option to spice it up with red pepper flakes. Serve hot with a salad and your favorite bread! 

Happy Fall and feasting sweet friends!