warming butternut squash soup

My favorite thing about this soup is just how easy it is to make, and the smells it fills my home with on an autumn afternoon. This brightly colored, soothing soup is an excellent meal to nourish the body and mind during the drier months of fall & winter. If left unchecked the dry, cold, and rough qualities of the external environment can trigger anxiety, dry skin, and a frazzled nervous system.

This soup is the perfect counter-point to those qualities, bringing in balance, softness, warmth, and a sense of grounded-ness. The ginger, black pepper, garlic, and onion not only add spice and dynamic, but are also supportive of the immune system and help to improve circulation. The butternut squash is easy on the digestive system, and the soft and sweet qualities pacify vata and nourish the body with moisture. This soup is a hearty treat for the senses, perfect for cultivating relaxation after a long day.

Ingredients

4 cups butternut squash
4 cups water
1 small yellow onion, diced
½ inch fresh ginger
2 cloves garlic
1 bulb fennel, sliced
½ tsp fennel seed
½ tsp black pepper
½ tsp lime
2 TBS organic ghee or other healthy fat
½ tsp Himalayan mineral salt

Method

Roast the butternut squash in the over at 350 for 30 minutes. Remove and let cool. The skin will peel off easily with a potato peeler after roasting. When it cools, chop the butternut squash into 1 inch cubes.
Heat the ghee in a large stock pot. Add onions and fennel bulb and sauté. Chop ginger and garlic, and toss them in the pot when your onions begin to brown. Add salt, pepper, and fennel seeds. Continue frying another 30 seconds, taking care not to burn the garlic. Now, add the butternut squash cubes and 4 cups of water. Bring to a boil.
Reduce the heat to a simmer. Cook for about 20 minutes. Then mash with a potato masher, puree in a blender, or blend with an immersion blender. Squeeze the juice of half a lime into the finished soup.
Serve with naan or bread.

adapted from Joyful Belly

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