Butternut Squash and Carrot Soup with Thyme Infused EVOO
Butternut Squash and Carrot Soup
with Thyme Infused EVOO
The transitioning from fall into winter calls for easy to digest meals.
Ayurveda - an ancient, time-proven system of natural healing - recognizes fall and winter seasons as Vata seasons - mostly governed by the elements of air and ether. As our environment goes through changes in preparation for the crisp, dry and cold winter time, our body-mind goes through the same transitions, enhancing the qualities of Vata -mobile, suspended, subtle, dry, rough, cold - bringing forth symptoms such as feeling ungrounded, lacking motivation or focus, feeling disconnected, overwhelmed, anxious and physically, emotionally and mentally stuck. During this time our digestion can also be deeply affected, as the our Agni - digestive fire - dims, slowing down our metabolism.
Because our digestion is one of the most important things to consider when thinking of self-care, Ayurveda suggest to kindle our digestive fire with easy to digest, using warm and heating spices, to prepare well-cooked wholesome meals.
Lastly, fats and oils can be used in our meals to bring moisture and lubrication not only to our inner systems, but to bring forth the vibrancy we all seek to maintain in our external body — skin, hair, eyes, nails — after all, our outer beauty is only a reflection of our inner health.
~ Beauty is cultivated from the inside out ~
WHAT TO FAVOR
By nature, vata is cool, dry, rough, and light, so eating foods that neutralize these qualities—foods that are warm, moist, oily, smooth, and nourishing—will help to balance excess vata.
WHAT TO AVOID
During this season avoid foods that are raw, cold, rough and lighter in nature, and reduce flavors / tastes such as astringent, bitter or pungent — these are Vata enhancing.
This recipe is absolutely perfect for this transition! Not only the ingredients are Vata balancing, but the method in which they are prepared, aids our digestion by igniting our agni - digestive fire / abilities.
INGREDIENTS:
4 Servings
One (1) small Butternut Squash
Three or four (3-4) Carrots
4-6 cups of water
2 oz of Olive Oil
1 Cup of Cashew Milk
2 tbls of Vegan Butter or Vegan Ghee
1-2 Garlic Cloves
Salt & Black Pepper
Fresh Thyme
INSTRUCTIONS:
Thyme Infused Olive Oil
In a 4oz glass jar, add your cold press, organic, extra virgin olive oil and thyme leaves.
Give it a nice stir, and close with an air-tight lid.
Store somewhere dry and dark for 24+hrs.
Butternut Squash & Carrot Soup
In a large pot, bring your water to a boil with a pinch of salt.
While water heats, peel and chop your butternut squash and carrots in small cubes.
Once the water boils, add your veggies and allow for 10-15 mins of cooking on high heat.
Lid can stay off your veggies, and occasionally remove the foam accumulated at the top. (This reduces gas and bloating!).
In a small saucepan, add your vegan butter or ghee to melt. Once melted, add your garlic, a few thyme leaves, and freshly ground black pepper.
Stir occasionally, and cook until garlic is golden and translucent.
Once your veggies are soft, turn the heat off, and add to a high power blender with your plant based milk (I use the ninja), and blend until soft and smooth.
Once blended return to the pot, and add your melted garlic butter slowly, stirring occasionally.
Cook for another 4-6 minutes.
Serve on a bowl, drizzle your thyme infused EVOO on the top and garnish with fresh thyme, freshly ground black pepper, seeds or anything you if your liking!
Say your gratitude prayer, Bless and Enjoy!
