Today, I have the perfect treat for you: a warming, creamy and very delicious soup loaded with anti-inflammatory nutrients and immune-boosting compounds: ginger, garlic, healing Ayurvedic spices, as well as a large dose of vitamins A and C.
This is one of my favorite chilly-weather recipes as it is very grounding and helps to build heat in the body. It is ideal for people who have a Vata imbalance. According to Ayurvedic medicine, Vata is the constitution made up of the air and space elements.
An imbalance in Vata can cause too much air to accumulate in one's body and mind manifesting in unpleasant and oftentimes debilitating symptoms like anxiety and insomnia, but also indigestion, bloating, gas, as well as joint pain and inflammation. Vata tends to get out of balance in the winter and spring as the weather is cooler and the wind (air movement) is strong.
Even if you don't think you have an imbalance, but want to nourish your body and feel some warmth and comfort this time of year, this recipe is for you. It will provide a whole lot of support for your immune and digestive systems; not to mention, it is absolutely delicious!
Prep Time: 25 min
Cook Time: 10 min
1/2 butternut squash, cut in half and seeds removed
1/2 head of cauliflower, separated into florets
1/2 cup of light coconut milk
1 tsp garam masala (cumin, coriander, cardamom, cloves, cinnamon and black pepper)
1 tsp minced ginger root
2 tbsp extra virgin olive oil or ghee
salt and pepper to taste
3-4 cups of water, depending on desired consistency
Red pepper flakes (optional)
Preheat the oven to 350F
Roast the cauliflower florets in olive oil, water and a pinch of sea salt for 20-25 min or until lightly golden
Cut the butternut squash in half and place in a baking pan (meat part facing down) with a 1/2 cup of water. Bake for 20 min or until well roasted.
Let butternut squash and cauliflower cool a bit. Remove the skin of the squash (it should come off easily) and mash it with a fork.
Warm 1 tablespoon of olive oil in a pan, sauté minced garlic and ginger for 2-3 min, stirring constantly so they don't burn. Add garam masala and other spices and cook for another minute.
Add the mashed up squash, roasted cauliflower florets, water, and coconut milk and bring to a boil. Turn heat down and let simmer for about 10 min.
Once cooked, let cool and puree the soup with a hand mixer or in a food processor.
Serve warm, topped off with a handful of chopped cilantro, parsley, red pepper flakes, or a splash of coconut milk. Enjoy!
Please leave me a comment below to let me know if you enjoyed this recipe. Thank you! ♥