Ayurvedic Autumn Nourishing Soup
A simple yet nourishing meal for Autumn.
Ingredients:
- 1 butternut squash - 2 carrots - 1 onion - 2 cloves garlic - 1 sweet potato - 4 cups vegetable broth - 1 tsp turmeric - 1 tsp cumin seeds - 1 tsp ginger (fresh, grated) - Salt - Pepper - Ghee (clarified butter)
Instructions:
1. Prepare Vegetables: Peel and chop the squash, sweet potato, carrot into uniform pieces.
2. Preheat Oven: Preheat the oven to 400°F. Toss the chopped squash, carrots, and sweet potato with melted ghee, salt, and pepper. Spread out on a baking sheet.
3. Roast Vegetables: Roast for 25-30 minutes or until vegetables are tender and lightly caramelized.
4. Sauté Base: In a large pot, heat 1-2 tbsp of ghee. Add cumin seeds and sauté until they start to crackle. Add chopped onion and garlic, and sauté until they are soft and fragrant.
5. Add Aromatics: Stir in freshly grated ginger and turmeric, and cook for another minute.
6. Combine Ingredients: Add roasted vegetables to the pot along with the vegetable broth.
7. Simmer: Bring to a gentle boil, then reduce to a simmer for 10 minutes to blend the flavors.
8. Blend: Using an immersion blender, blend the soup until smooth. Adjust seasoning with salt and pepper as needed.
9. Serve: Serve hot, garnished with a drizzle of ghee and freshly chopped herbs if desired. Enjoy this warming, soothing, and grounding soup perfect for the autumn season!
