So, with that, vata season has officially kicked in. The winds are picking up and the cold is setting in. With all of that, it's important to begin to stay grounded and warm. Always remember, we want to balance out the qualities of the specific doshas by incorporating the opposite into our lives. So warm, oily, slightly heavy--all of this is fantastic for our bodies.
Mother Nature naturally provides this for us in the types of vegetables that she produces this time of year. Root veggies are the best, as are winter squashes (think acorn, butternut, etc.)
This soup recipe is perfect for the autumn season. Warm and grounding, it's the perfect meal for breakfast, lunch, OR dinner! Enjoy this yummy dish.
- 1 butternut squash
- 3 tbsp avocado oil
- 4 whole cloves
- 1 whole cinnamon stick broken into small pieces
- 3-4 whole bay leaves
- 1 leek, chopped
- 4 carrots, chopped
- 1 tsp turmeric powder
- 1 can coconut milk
- 1 box vegetable stock
- 5 tsp curry powder of your choice
- Salt to taste
- Preheat oven to 350 degrees.
- Cut the butternut squash in half. Scoop out the seeds. Sprinkle with salt and a little oil. Pop in the oven for approximately 40-45 minutes.
- In a large pot, warm the oil. Add in the clove, cinnamon sticks, and bay leaves. Wait fo them to start sizzling.
- Once the spices are sizzling, add in the leeks and carrots, and begin to cook.
- After the leeks have browned a little bit, add in the vegetable stock, and let everything simmer. You want the carrots to be pretty soft by the end of it all.
- When your squash is ready, pull it out of the oven, cut it up into pieces, and pop it into your pot. Give it a good mix.
- Time to blend. Feel free to use a blender or immersion blender. Whatever floats your boat.
- Once your soup is at the consistency you like (chunky or smooth--it's your soup!), place it back in the pot.
- Add in the coconut milk, turmeric powder, curry powder, and salt. Give it a good mix.
- Serve warm with your favorite toast. and ENJOY!
Bon Apetit my friends!