Vata Pacifying Crockpot Butternut Squash Soup

You can really eat this soup any time of the year, but I highly recommend it on a cool, windy Fall evening. Butternut Squash is in season this time of year and it’s perfectly aligned as root veggies are best in the Fall (Vata season in Ayurveda). When the seasons are windy, dry and cool, our bodies crave oily, warm and grounding foods like squash and thick soups and stews!

Serves 4

Ingredients:

1 Medium to Large Butternut Squash

1 Medium Apple

1 Yellow Onion

1 handful of Organic Spinach

1 Can of Unsweetened Coconut Milk

3 tbsp Olive Oil

6-8 cups of Vegetable Stock

Dash of Cayenne Pepper & Cumin

Sea Salt & Pepper to taste

Sour Cream & Pumpkin Seeds for garnish

Directions:

Peel and cut squash into medium sized pieces

Cut apple into medium sized pieces

Chop onion and sauté in pan with 1 tbsp olive oil until fragrant and translucent

Add both to crock pot with 2 tbsp olive oil

Add veggie broth, spinach, salt, pepper, cumin and cayenne

Make sure there’s enough liquid to cover everything. If not, add more broth or water

Cook on low for 6 hours or high for 4 hours

When complete add coconut milk and blend or emulsify until silky, smooth.

Enjoy with garnishes!

Inspired by Well Plated by Erin