Recipe: Butternut Squash Soup



  1. Prepare the Butternut Squash:

Peel, seed, and cube the butternut squash into small pieces.

    2. Heat the Ghee/Oil: 

In a large pot, heat the ghee or coconut oil over medium heat.

    3. Toast the Seeds:

Add the cumin seeds and fennel seeds to the pot. Toast them until they start to pop and release their aroma (about 1 minute).

    4. Sauté Aromatics:

    5. Add Spices:

Stir in the turmeric powder, ground coriander, and black pepper. Cook for another 1-2 minutes to release the flavors.

    6. Cook the Squash:

Add the cubed butternut squash to the pot. Stir well to coat the squash with the spices.

    7. Add Liquid:

Pour in the vegetable broth or water. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook until the butternut squash is tender (about 20-25 minutes).

    8. Blend the Soup:

Once the squash is tender, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.

    9. Season and Serve:


This Ayurvedic soup is balancing and nourishing, perfect for cooler days or whenever you need a comforting meal.

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