Squash Soup Recipe
Updated: Feb 6
Since autumn is Vata and later Kapha aggravating season, it is good to eat something warming and good for the digestion. Vata and Kapha both have weak digestion. Vata is mostly constipated and dry and Kapha sluggish and slow.
To fasten both a bit up, we need to add some warming spices to our food!
What you need:
1 whole butternut squash
1/2 tsp of cinnamon
1 tsp of dried ginger (Sunthi)
Pinch of black pepper
1/2 tsp of crushed cumin seeds
1/2 tsp of crushed coriander seeds ( i prefer to crush it myself since you never know what they actually put inside the ground coriander when buying it from the shop)
1 medium Broccoli
200g Feta cheese (avoid cows milk ones)
Sea salt to taste
Handful of chives
1 big red onion (i use red onion occasionally since it has stronger medicinal properties than any other types and we do not want to overuse because of that reason)
Making Butternut squash soup:
Cut butternut squash into about 2x2cm and steam or boil it till soft.
I like a bit of a grilled aroma so i also grill the squash with the onion in the oven until they look brownish.
Put all the spices plus salt, water (1/2-1 cup) and butternut squash inside a food processor and blend until silky smooth or you can also leave it a bit rustic- your choice :).
Making Broccoli soup:
Steam the broccoli until very soft.
Fry some onion and put it into the food processor.
Add steamed broccoli, water (1/2-1 cup) and all the feta cheese and salt to taste.
Blend it till almost smooth.
Pour the butternut squash soup into a bowl and then add slowly the broccoli soup. Sprinkle some chopped chives on top and tadaaa! It ready!
Cheese is quite kapha aggravating food normally but this time we added lots of spices what will help to digest it better and since the early autumn is more Vata aggravating, the cheese is OK in there for now.