Feel Calm & Grounded
Soup is an excellent way to enjoy the benefits of butternut squash in a way that brings warmth and moisture to dry, tired body systems. The garlic and yellow onions add to the heartiness, as cooked garlic and onions are naturally grounding and calming for the mind. The pungent scent of garlic also reveals its stimulating effects on the circulatory system. Combined with butternut squash, garlic and onions contribute to a soothing, immune-boosting soup.
Comfort Food that Helps You Lose Weight
Butternut squash absorbs the sun's energy all summer long, so that by autumn it is ripe and sweet - a hearty and supportive treat on cold, damp days. It is no wonder that the earth offers us this brightly-colored, bountiful food at just the time of year when your body needs of greater warmth and nourishment. It is an excellent choice for fall and winter when the harsh weather can take a toll on your body.
Butternut squash isn't just a comfort food for the senses, it is also an ideal comfort food for weight loss and diabetes. It's mild diuretic qualities drain "dampness," meaning it can drain mucus congestion from the lungs and flush excess water retention from your body. Although it tastes sweet, the complex carbohydrates in butternut squash won't aggravate diabetes either.
Support Your Liver
Your eyes may be drawn to the rich golden hues of butternut squash, the very symbol of autumn. Its orange color is due to carotenes, also present in carrots. Just as the orange rind appeals to your autumn senses, the carotenes and the sweetness of butternut squash work as a liver tonic, replenishing your eyes as it calms your nervous systems. The deeper the orange color, the more carotenes it contains. Butternut squash is also thought to contain anti-inflammatory properties.
Ease Your Digestion
The soft, sweet qualities of butternut squash are easy to digest and very nourishing, perfect for the elderly and those with weak digestion. Butternut squash is also wonderful when your system is weakened by cleansing or purification. Butternut squash works gently to rebuild strength without compromising the lightness achieved by cleansing. For best results serve pureed as a soup with coconut oil or ghee.
Mild spices in this recipe like fennel and ginger augment the ease of digesting butternut squash for your transition back to health. These spices also aid detoxification. Although they have warming qualities, these spices will not inflame heat-sensitive Pitta constitutions, even as they promote warmth and balance in cool, dry constitutions. The nourishing benefits of butternut squash soup are enhanced by the use of lime. Like all sours, lime increases secretions and moistens dry Vata, especially in the autumn when the body tends toward cold and dryness. These spices and flavors work in tandem with the squash to produce a satisfying, deeply fortifying meal.
1. Peel the butternut squash. This is sometimes easier if you cut the squash into 1" thick disks. Cut the butternut squash into 1" cubes.
2. Chop and sautee the onions in olive oil. Chop ginger and garlic, and add to onions when the onions begin to brown.
3. Continue frying another thirty seconds, taking care not to burn the garlic. Add remaining ingredients and bring to a boil.
4. Cook till butternut squash is tender - about 20 minutes. Then mash with a potato masher, or puree. Serve hot.
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(4.80 out of 5 stars) 5 reviews
I made the Butternut Squash Soup with Fennel, Ginger & Garlic from your website and WOW was it good! I had it with a warm whole wheat roll drizzled with ghee. YUM! Thanks for the amazing recipe!
- Shelly Frampton, Paulsboro, NJ, 02-17-10
Made this and it was delicious, wholesome, satisfying. The pepper and ginger go further than you'd expect to add some heat to the pallet. I had to add more salt however. Thank you!
- Andrea, Missoula, MT, 10-13-11
How do you think this would work with fresh pumpkin in place of the squash?
- Lorraine, Syosset, NY, 10-24-12
I just made this soup today, it was delicious with a few modifications. After the cooking process, I blended it in a blender with a 1/4 cup of coconut milk. Very thick, creamy and filling on a cold winter day, Yum!
This is fabulous. I used cinnamon instead of garlic and almond milk instead of water and it was so delicious. I garnished it with cilantro and coconut. I am not sure if this is right for my dosha (Kapha) but we loved it and felt well after.
It would be great to print the recipe, nutrition info and photo of meal- l on one page of paper.
Is it necessary to peel the squash? If organic or otherwise...the skin can be tough but blended together easily...I suppose.
- claudia, Durham, NC, 11-14-13
Hello. I'm new to this site. Is all of the prep for this recipe? It doesn't seem to finish...??? Am I missing something?
- Sarah, IL, 11-22-13
Loved this recipe its very tasty & satisfying this will definitely be one of my favourites....Ann,Red Deer,Alta.
Yes, that is all to the recipe. We added peeling the squash also!
I see butternut squash is heavy, cold and sweet in its qualities and hence aggravating for Kapha, but with its diuretic qualities and ability to drain mucus and excess water, and its easiness to digest, hence perfect food for healing after sickness, it should be rather calming for Kapha.