Lynn is taking over the kitchen this week to share a recipe that she’s been preparing on repeat lately – Ginger Turmeric Squash Soup.
Pairing up two of the most powerful medicinal roots, this soup not only will help satisfy your hunger but nourish your body’s systems. Ginger helps to stimulate your digestive fire (Agni) while also supporting your immune system by warming up your tissues and helping to burn off congestion and melt away mucus. Turmeric aids in eliminating toxins and supporting your liver, joints, and circulatory systems by reducing inflammation. Learn more about other foods to help you build your immune system.
What’s great about this recipe is not just the flavor – it’s the versatility to use whatever is in season and available to you. Lynn used a butternut squash this time, but you can use any other winter squash such as red kuri, kabocha, or buttercup. These types of squashes are especially beneficial during Vata season as they possess warming and moist qualities that help to balance the dry and cold elements in the cooler months.
In a large pot, saute the ginger, turmeric, onion, and celery root in ghee until softened. Add the stock and bring to a boil. Next add the cooked butternut squash. Stir in the can of coconut milk. Season with salt, pepper, and turmeric (1 teaspoon). Purée soup in batches in a blender (or you can use an immersion blender) until smooth and silky (use caution when blending hot liquids). Serve soup with fresh, seasonal herbs sprinkled on top and enjoy!