Butternut Squash Soup | iHanuman


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Butternut Squash Soup

To ensure both peace of mind and a strong immune system through the winter months, find ways to connect and harmonize with your surroundings now. One of the best ways to do this is by eating foods that are in season. Every single food that exists-from a coffee bean to an ear of corn-has a precise medicinal effect to assist the body's equilibrium as we pass from season to season.
In the era where we can buy a plump peach on a snowy, January day, we need to relearn and remember the benefits of eating seasonal and local foods as much as possible, just as our ancestors did. While the juicy watermelons, cucumber, and tomatoes of the summer season serve as perfect anecdotes to the heat, now it's time to opt for warm, heavy, and moist foods and beverages to help counteract autumn's cold and dry qualities.
Here's a wonderful recipe to bring balance this season.

1 Medium Butternut Squash (peeled, seeded, and cubed)
1 medium onion, diced
2 Tablespoons extra virgin olive oil or butter
1 inch piece of fresh ginger, minced
1 clove garlic, minced
Sea salt and pepper to taste
Fresh Filtered Water (or vegetable stock)
In a medium saucepan, add olive oil and onion and sauté until the onions are soft. Add ginger and garlic and mix together. Add butternut squash and just enough water to the pot to cover squash. Cover and bring to a boil. Turn heat down and simmer for about 30 minutes, or until butternut squash is soft. Add mixture to blender or use an immersion blender to blend soup until smooth. Yummy!


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