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Journal

Embodied Rituals for Skin + Soul

Sweet Potato & Butternut Squash Soup

Katie Gordon

You may be wondering why I'm posting a soup recipe in June.  Well to satisfy your curiosity, I'll tell you a story...

My friend, Deb, and I had been planning to make a fantastic dinner together last Friday.  It had been a hot and humid few days, so on Thursday we decided we'd make gazpacho with quinoa-stuffed peppers.  Perfect summer dinner, right?  Then temperatures dropped overnight back down into the low 60's (yes that's cold for me) and we reconsidered our plan.

I had come across this recipe in an old issue of Yoga Journal in an article discussing how through an Ayurvedic diet based on your body type, your body will naturally find its ideal weight.  The sweet potato and heating spices in this recipe make it an ideal meal for those who are vata-dominant because of its heating, heavy, and calming qualities.  More on Ayurveda coming soon...

Sweet Potato Butternut Squash Soup

2 Tbsp. Ghee or Olive Oil 1 medium butternut squash, peeled, seeded, and cut into 1-inch chunks* 1 medium sweet potato 1 large onion, loosely diced 2 garlic cloves, smashed 1-inch knob of fresh ginger, chopped 1 tsp. ground cinnamon 1/4 tsp. ground cloves (optional) 1 tsp. ground cumin 1/2 tsp. turmeric 3 c. water or broth 1 c. coconut milk (or half-and-half) Salt and pepper to taste Freshly minced parsley to garnish

Heat 1 Tbsp. ghee or oil over medium-high heat in a large, deep saute pan.  Add squash, sweet potato, and onion.  Saute for 7-8 minutes or until ingredients turn golden brown.  Reduce heat to low, add garlic, and cook about 10 more minutes, or until vegetables are a caramel color.

In a separate soup pot, add 1 Tbsp. ghee or oil, ginger, and the spices.  Saute until fragrant.  Add broth and vegetables to soup pot.  Bring to a low boil over medium-high heat.  Reduce heat to low and simmer for about 10 minutes, partially covered, until the squash is tender.

Puree in a blender until smooth.  Return to soup pot.  Add coconut milk, salt, and pepper to taste.  Heat and serve.  Garnish with parsley.

*Please be careful when peeling your butternut squash...I sustained an injury while doing so, and though I won't go into details, suffice it to say my index finger/fingernail suffered a close call with the vegetable peeler.