Healing for the World's Healers
Fall Fave Butternut Squash Soup
Prep Time
20 minutes
Prep Notes
Cooking Time
20 minutes
Yields
4 servings
Ingredients
- 1/2 cup onion
- 3 tbsp butter or ghee
- 2 cups pureed butternut squash
- 1 tsp salt
- 1 tbsp sugar
- 1/4 tsp nutmeg
- 1/4 tsp ground pepper
- 1/4 tsp oregano
- 1/8-1/4 tsp of freshly grated ginger (to taste)
- a pinch of rosemary
- 3 cups vegetable broth
- 1/2 cup cashew cream
Directions
- Chop onions and gently brown with butter in pan.
- Add sugar, salt, nutmeg, pepper, and oregano into pan with onions and butter.
- Add pureed squash to pan.
- Add broth. Heat thoroughly, but do not boil.
- Pour into tureen and add cream.
- Add a pinch of rosemary to each bowl, as served.
Notes
This recipe can aggravate kapha. To reduce this, use pumpkin and eliminate sugar. Can also leave out cream or use less.
For cashew allergies, can use heavy cream or a vegan alternative.