“From Yoga Journal, February 2009.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 1 tablespoon ghee over medium-high heat in a large, deep sauté pan.
  2. Add squash, carrot, and onion. Sauté for 7-8 minutes or until all ingredients turn golden.
  3. Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color, about 10 minutes. Remove from heat.
  4. In a separate soup pot, add 1 tablespoon of ghee, the ginger, cinnamon, cloves, cumin, and turmeric. Sauté until fragrant.
  5. Add broth and vegetables to the soup pot. Bring to a low boil over medium heat. Reduce heat to low and simmer partially covered, for 10 minutes, until squash is tender.
  6. Puree soup in a blender until smooth.
  7. Return soup to pot, adding coconut milk. Salt and pepper to taste.

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