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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Yoga Journal, February 2009. Ingredients:
2 tablespoons ghee |
1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces |
2 large carrots, peeled and chopped |
1 large onion, loosely diced |
2 large garlic cloves, minced |
1 inch piece fresh ginger, washed and finely chopped |
1 teaspoon cinnamon |
1/4 teaspoon clove |
1 teaspoon cumin |
1/2 teaspoon turmeric |
3 cups vegetable broth or 3 cups water |
1 cup coconut milk or 1 cup half-and-half |
salt and pepper |
Directions:
1. Melt 1 tablespoon ghee over medium-high heat in a large, deep sauté pan.
2. Add squash, carrot, and onion. Sauté for 7-8 minutes or until all ingredients turn golden.
3. Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color, about 10 minutes. Remove from heat.
4. In a separate soup pot, add 1 tablespoon of ghee, the ginger, cinnamon, cloves, cumin, and turmeric. Sauté until fragrant.
5. Add broth and vegetables to the soup pot. Bring to a low boil over medium heat. Reduce heat to low and simmer partially covered, for 10 minutes, until squash is tender.
6. Puree soup in a blender until smooth.
7. Return soup to pot, adding coconut milk. Salt and pepper to taste.
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