ONE-POT SOOTHING HONEY NUT SQUASH SOUP

3-4 servings, 30 minutes

INGREDIENTS

• 3 tbsp ghee

• 1/2 cup rinsed and chopped leek or 2 green onions, chopped (optional)

• 2 honey nut squash, peeled, chopped into cubes with inner seeds scooped out

• 2 celery sticks, chopped

• 1 medium carrot, chopped

• 1 inch fresh ginger, peeled and grated

• 1/4 tsp turmeric powder

• 1/4 tsp cinnamon powder

• 1/4 tsp cardamom powder, freshly ground

• 1/4 tsp nutmeg powder, freshly grated

• 1 tbsp maple syrup

• 3 cups stock (vegetable stock, chicken stock, bone broth - whatever you prefer)

• Salt & pepper to taste

• Toasted pumpkin seeds with cumin for topping (optional, see directions on how to make - it takes 2 minutes)

• Fresh lemon or lime juice for topping
  

DIRECTIONS

1. Add ghee to a large pot over medium heat. Add the chopped leeks or green onion if using. Allow to sweat for 2-3 minutes.

2. Add the rest of the chopped vegetables with the spices and salt. Sauté for another 3-4 minutes.

3. Add the maple syrup, toss in the vegetables for 30 seconds. Then add the stock.

4. Bring to a boil, reduce to a simmer, and allow to simmer for 15-20 minutes or until squash/ other vegetables are tender.

5. To make the toasted pumpkin seeds: add 1 tsp ghee to a small saucepan over medium heat. Add 1/2 tsp cumin seeds, heat until aromatic. Then add 1/2 cup pumpkin seeds. Saute in the cumin seeds and ghee until coated and browned. Season with salt and set aside.

6. Once the vegetables have cooked, taste, adjust seasoning, and using an immersion blender to blend into a creamy soup.

7. Serve with optional toasted pumpkin seeds, fresh lemon or lime juice, and your choice of cooked grain and/or protein. Enjoy!
   

#fall #winter #vata #pitta #kapha

Notes

• If you don't have any stock or broth around, you can use water, but it might not be as flavorful, just so you know :).

• Serving suggestions: all creamy soups go great with something crunchy, which is why I included the toasted pumpkin seeds as an optional topping. But you can also serve this with sprouted mung beans, crusty bread, crispy tofu, and/or toasted almonds or coconut shavings. You can also serve with a cooked grain such as cumin rice, quinoa, or rice with green peas & almonds.

• Leeks/ onions - these are optional; they just add a bit of umami to the dish, but they are not needed if you would prefer to keep the dish as sattvic (mind & body harmonizing) as possible. I first made this recipe without leeks and onions. It was delicious and made my mind, digestion, and whole body feel very grounded, calm, and centered.

• Fall squashes are truly amazing. They come JUST in time. After our digestion has a tendency to be hot, inflamed, and dry/ rough, and our mind is extra irritable, tired, and burnt out from the heat of summer. They bring the soothing, cooling, stabilizing, and demulcent properties that our digestion needs at this time. The combination of this plus the spices used is what makes this dish incredibly soothing and healing.