Inspired by DailyAyurveda.com’s blog post on Coconut Spiced Butternut Squash Soup I went forth and made my own version today for lunch. Kristine Leuze came out and took beautiful photos of the food we prepared. French café music was on in the background with Ani Belle making cooing noises and the smell of roasting butternut squash and coconut oil caramelizing onions filled the air.
Butternut squash is loaded with vitamin A, vitamin C and E, vitamin B-6, folate, manganese, and potassium. In Ayurvedic terms it is heavy and sweet, which balances pitta and vata.
2 medium butternut squash halved lengthwise and seeds removed
2 tablespoons coconut oil
1 medium yellow onion
4 cups water (or home made stock)
1 can coconut milk
2 teaspoons Himalayan rock salt, plus more as needed
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper, plus more as needed
1/2 cup toasted pumpkin seeds and/or cilantro, for garnish (optional)
1. Heat oven to 425°F
2. Place squash cut side down on baking sheet lined with a Silpat or parchment paper and roast in oven for 50 minutes.
3. Chop onion and caramelize in a large pan or stockpot with coconut oil over medium heat for 10 minutes, stirring occasionally.
4. Blend all of the spices – you can use a mortar and pestle, a coffee grinder, a food processor, or vitamix.
5. Put the spices into the onions.
6. When squash is cool enough to handle, scrape out the flesh from the skin into the pan. Add coconut milk, and water.
7. Heat a new fry pan over medium heat with the pumpkin seeds and stir occasionally until they start to pop.
8. If you like it chunky, you can stop here and enjoy the soup with pumpkin seeds and cilantro sprinkled on top.
9. Blend the soup if you’d like it creamy. You can use an immersion blender or pour it into a blender and cover the top with a dishcloth so you don’t get any on the walls.