Butternut Squash Soup



Ingredients:

1 pound of butternut squash cubed

1 shallot or onion cubed

3 cups of water (or vegetable broth)

kapha churna

ghee

cream (optional)

Melt the ghee and sauté the onions for few minutes until tender. Add the cubed butternut squash and stir. Add the water and let it boil for about 10 minutes (until the butternut squash is tender). Mix to obtain a puree than serve with a little bit of cream per serving.

Kapha Churna

2 tablespoons whole coriander seeds

1 tablespoon whole cumin seeds

1 tablespoon whole fenugreek seeds

1 tablespoon ground ginger

1 tablespoon ground turmeric

1 tablespoon ground cinnamon

1 tablespoon dried sage leaves

1 teaspoon ground clove

½ teaspoon cayenne (optional)

In a electric grinder grind the coriander, cumin and fenugreek. Add all other ingredients and stir with a spoon until well combined. Transfer to an airtight container and store at cool room temperature. Use for baking, roasting, soups or stews.

Our partner Arjun Das — vedic astrologer and panchakarma specialist — is featured this season in a on-line course with The Shift Network. Those familiar with Hridayam's offerings, certainly have heard about his knowledge and teachings during our classes, some even already met him during his visits to Miami. Click here to listen to this wonderful free talk, available only until the course starts in November 30th.


#Recipes #AyurvedicCooking

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