Cream of Butternut Squash

Cream of Butternut Squash


Yield  4 servings

Prep time 35 mins

For me, soup is the best pick me up when it is cold outside. It has the effect of being soothing and reassuring when the gloomy days of fall and winter appear outside my window.  Soups replenish moisture which calms the nerves and soothes the mind perfect for calming Vāta.

Butternut squash's bright orange color is due to its high content of carotenes which soothes the liver and nourishes dry eyes and skin. It's mild diuretic qualities aid draining excess mucus congestion from the lungs and flush excess water retention from your body.

I love serving soups in bread bowls because they look amazing and you can eat the bowl too! For Kapha I recommend to avoid the bread and enjoy it in a soup bowl.

Garnish this beautiful creation with hom-made croutons, cucumbers, toasted nuts and herbs!


• 2 Cups Butternut squash, peeled and chopped into 1/2 inch cubes

• 1/4 Cup organic raw Cashews

• 3 Cups of water

• 2 tsp ground Coriander

• 1/2 tsp Nutmeg powder (fresh ground is the best)

• 1/4 tsp Cinnamon (I prefer using Ceylon)

• 1 tsp of Himalayan salt

• 1/2 tsp Black pepper, fresh ground

• 1 Tbs Ginger root, minced

• a pinch of Cayenne pepper (optional)


• A Handful of Parsley or Basil for garnish

• A Handful of croutons*

• 1/2 Cucumber, diced small

• 1/4 Cup Toasted Pine-nuts*

• Fresh squeezed Lime


Place all of the ingredients in a medium saucepan (except for the garnish), bring to a boil, cover and simmer for 20 minutes.

Place the soup into a high speed blender. (careful not to burn your hands or face)

Blend the soup until the consistency is creamy.

Serve hot and sprinkle lime juice.

Garnish with herbs, toasted pine nuts and diced cucumbers.

Notes for other body type(s)


For Vāta digestion

Add a tablespoon of Olive oil into this soup.


For Pitta digestion

Avoid the cinnamon and the Cayenne pepper.


For Kapha digestion

Avoid the croutons and use toasted pumpkin or sunflower seeds instead of the pine nuts.