As the seasons change, so must we change our diet to maintain balance and harmony. One of my favorite parts of the fall and winter season is getting to enjoy all the yummy soups and warming spices. Use your food as medicine and try this delicious, silky, vibrant soup recipe. Perfect blend for grounding down during the fall vata season and warming up on those cold wintery days.
Vata, Pitta & Kapha balancing~TriDoshic
- 1 kabocha squash; halved, seeded, and roasted for 30 minutes at 350’F
- 1 can coconut milk
- 4 Cups vegetable broth
- 1 tbsp coconut oil
- 1 tbsp yellow curry
- 1 tsp fresh grated ginger
- 1/2 tsp cinnamon
- 1/2 tsp sea salt (to taste)
- 1/4 tsp cayenne (to taste)
Melt coconut oil, heat ginger, add squash + coconut milk. Add the remainder of the spices and broth. Stir & let simmer on low for 20 minutes. Purée & enjoy!