Butternut Squash Soup with Ginger & Coconut Milk
by Asaf Feit | Cold & Oliy, Decrease Pitta, Decrease Vata, Decrease Vata-Pitta, Dinner, Easy to Digest, Fall, Heart Yin Deficiency, Late Summer, Liver Blood Deficiency, Liver Dry Stagnation, Lubricating, Lung Yin Deficiency, Nourishing, Recipes, Soup, Spleen Qi Deficiency, Spring, Stimulating, Summer |
Butternut Squash Soup with Ginger & Coconut Milk
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
- 1 butternut squash cut to medium size cubes (Vata - Pitta - Kapha 0)
- 1 Tbs. coconut oil Vata - Pitta - - Kapha ++
- 1 cup coconut milk Vata – Pitta - - Kapha ++
- 2 cups water
- 1/2 tsp. fennel seeds Vata - - Pitta - Kapha -
- 1 cm fresh ginger grated (Vata - Pitta + Kapha - -)
- 10 drops fresh lime juice Vata - - Pitta + Kapha -
- 1/4 tsp. salt Vata - - Pitta + Kapha -
- Handful of almonds peeled and roasted (Vata - - Pitta - - Kapha +)
- Handful of parsley chopped (Vata 0 Pitta 0 Kapha - -)
- Pinch black pepper Vata - Pitta + Kapha - -
- Pinch nutmeg Vata - - Pitta + Kapha +
Heat a large cooking pot on a medium flame with 1 Tbs. coconut oil.
Add the fennel seeds and grated ginger and stir for 30 seconds.
Add the water, coconut milk and lime juice, bring to boil and add the salt.
Lower the flame, cover and cook until the butternut squash is soft.
Grind the soup with a stick blender until texture is unified and smooth.
Serve in personal bowls and garnish with chopped parsley, handful of almonds, pinch of black pepper and a pinch of nutmeg.
