Vata-Calming Soup
- Number of Servings: 3
Ingredients
Butter, unsalted, 2 tbspButternut Squash, 2 cup, cubes Sweet potato, peeled and choppedOnion, choppedGarlic, 2 cloves smashedGinger Root, 1" knob washed and finely choopedCinnamon, ground, 1 tsp Cloves, ground, .25 tspCumin seed, 1 tsp Tumeric, 1/2 tspVegetable Broth, 3 cup*Coconut Milk, 1 cupSalt and pepper to tasteFresh parsley, minced, for garnish
Makes 3 servings
1) Melt 1 tbsp. butter over medium-high heat in a large, deep saute pan.
2) Add squash, sweet potato, and then onion. Saute, stirring very little at first, then more frequently, for 7 to 8 minutesor until all ingredients turn golden brown.
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 tbsp. butter, the ginger, and the rest of the spices. Saute until fragrant.
5) Add broth and vegetables to soup pot. Bring to a low boil over medium-high heat. Reduce heat to low and simmer for about 10 minutes, partially covered, until squash is tender.
6) Puree in a blender until smooth.
7) Return to soup pot. Pour in enough coconut milk so that the mixture flows easily; yet is thick and hearty. Add salt and pepper to taste. Heat through and serve, garnished with parsley.
Number of Servings: 3
Recipe submitted by SparkPeople user AWENTZ27.
1) Melt 1 tbsp. butter over medium-high heat in a large, deep saute pan.
2) Add squash, sweet potato, and then onion. Saute, stirring very little at first, then more frequently, for 7 to 8 minutesor until all ingredients turn golden brown.
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 tbsp. butter, the ginger, and the rest of the spices. Saute until fragrant.
5) Add broth and vegetables to soup pot. Bring to a low boil over medium-high heat. Reduce heat to low and simmer for about 10 minutes, partially covered, until squash is tender.
6) Puree in a blender until smooth.
7) Return to soup pot. Pour in enough coconut milk so that the mixture flows easily; yet is thick and hearty. Add salt and pepper to taste. Heat through and serve, garnished with parsley.
Number of Servings: 3
Recipe submitted by SparkPeople user AWENTZ27.
Nutritional Info Amount Per Serving
- Calories: 365.0
- Total Fat: 24.4 g
- Cholesterol: 20.7 mg
- Sodium: 1,289.1 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 3.0 g
- Protein: 4.6 g
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