An Ayurvedic approach to seasonal philosophy based on Traditional Chinese Medicine.
So what are you feeling? Sweet or Spicy?
Winter Squashes and Pumpkins are so yummy in the fall. Especially during those first chilly days. This year on the east coast, the first few weeks of Autumn have been nothing but rain. Last year, we had summer right up until Halloween! This back and forth is largely why so many people get under the weather in spring and fall. Using foods and awareness all year long can provide an Autumn with out sniffles, colds, and allergies.
One of my favorite tricks is Squash. This vibrant orange food is full of carotenes, and Vitamins A&C. Not to mention bright orange magic.
Best Roasted: Acorn, Spaghetti, Butternut
Best Soup: Butternut, Hubbard, Kombucha, Pumpkin, Turban
Perfecting your soup as medicine:
- Very Cold?
- Roast your squash first. Halve, deseed, rub with oil, sprinkle salt, 350 for 45 min.Or until tender.
- Add lots of ginger, double the recipe, no wait… triple it.
- Everyone around is sick? Or are you sneezy? sniffles?
- Add tons of ginger, garlic, and cayenne
- get it as spicy as you can handle.
- Over heated but still want to get in on the squash party?
- Steam cubed squash, dress in oil, tamari, and dried ginger, and pumpkin seeds.
- enjoy as a side dish, main dish, or lunch. Goes well with kale.
Sweet Tooth? The best here is a butternut apple soup. This recipe is adapted from marthastewart.com.
Apple-Butternut Squash Soup
- 1 tablespoon cooking oil
- 1 medium onion, diced
- 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
- 4 golden apples, peeled, cored, and chopped
- 2 teaspoons coarse salt
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 2 cups quality chicken, vegetable stock, or water
- 2 1/2 cups water, plus more if needed
- 1 jalapeño chile, thinly sliced, for garnish (optional)
- Sour cream, for garnish (optional)
- 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
In a large sauce pot, heat oil and onion in a pan until it softens.
Add squash, stirring occasionally until soft, about 10 minutes.
Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
Puree with an immersion blender. Or allow to cool then puree in batches in a food processor or blender until smooth. Enjoy or return to saucepan and reheat, or thin with water to desired consistency.
Serve. Garnish with diced apples, jalapeño slices, and/or greek yogurt if desired.
Savory and Spicy? I love Kombucha squash, but I am also going to try pumpkin here next time. Any of the larger orange squashes will work well for both soups. This recipe was adapted from SimplyRecipes.com
Roasted Kabocha Squash Soup Recipe
- 3-4lbs kabocha squash
- 2 Tbs oil
- 2 onions, chunked
- 2 ribs of celery, sliced
- 2 carrots, small chunk
- 4 cloves garlic, smashed
- 1 1/2-inch piece of fresh ginger root, peeled and grated
- 1 1/4 tsp grnd cumin
- 1/2 tsp grnd coriander
- 4 cups stock
- Optional Garnish with lime juice, fresh cilantro, and/or greek yogurt
- Preheat oven to 400°F. Put the squash pieces skin side up on the pan. Roast for 45-60 mins, until soft. Set aside to cool before handling.
- Heat oil in a large soup pot. Add the onions, carrots, and/or celery. Cook until softened.
- Add the garlic, ginger, cumin, and coriander, cook until fragrant.
- Once squash is cool enough to handle, scoop out the flesh. Add to pot with stock. Bring to simmer for 10 mins.
- Puree with an immersion blender. Or allow to cool then puree in batches in a food processor or blender until smooth. Enjoy or return to saucepan and reheat, or thin with water to desired consistency.
Add s&p to taste. Garnish to desire