Sattvic Soup Recipe

Butternut Squash Apple Soup for the Autumn

Serves 4

The next time you're hungry for soup, try this delicious ayurvedic recipe for butternut squash apple soup. Butternut squash is a type of winter squash with a sweet, nutty taste similar to that of a pumpkin.

Ingredients

  • 2 tablespoons ghee

  • 2 teaspoons winter spice blend (recipe below)

  • 2 pounds butternut squash

  • 2 cups water

  • Salt and pepper to taste 

  • 3 round tablespoons apple chutney (recipe below) 

  • 1 cup plain coconut milk (optional)

  • 3 red delicious apples

  • 6 cloves 

  • ½ cup water

Directions

  1. Peel and dice squash; peel, core and dice apples.

  2. In a large pot heat ghee and sauté  Vata Churna for 30 seconds. Add squash and water, bring to a boil, cover and simmer on low heat for 20 minutes.

  3. At the same time make the stewed apples. In a small pot, place apples, water and cloves. Bring to a boil, cover and simmer for 20 minutes or until all the water is gone.

  4. In a blender or food processor, combine squash, half of the stewed apples and apple chutney. Purée until smooth. Add water if necessary.

  5. Bring the soup to a boil again, add the second half of the apples and season with salt and pepper. Stir in milk.

Winter Spice Blend 

  • 2 tbl. whole fennel seeds.

  • 1 tbl. whole coriander seeds.

  • 1 tbl. whole cumin seeds.

  • 1 tbl. ground turmeric.

  • 1 tbl. dried basil. (optional)

  • 1 tsp. powdered ginger. (optional)         

  • 2 tsp. Salt.

Cooked Apple Chutney from the banyanbotnicals.com site

Ingredients

  • 2 apples, seeded peeled and chopped

  • ¼ cup raisins

  • ½ teaspoon cinnamon

  • ½ teaspoon ground ginger

  • ¼ grated lemon rind plus juice of ¼ lemon

  • ⅛ teaspoon salt

  • 1 tablespoon sugar

  • ¼ cup water

Directions

Place all ingredients on a pot and bring to a boil.

  1. Reduce heat and then simmer for about 30 minutes, stirring occasionally. Serve. Enjoy!