Butternut Squash Apple Soup
The next time you're hungry for soup, try this delicious ayurvedic recipe for butternut squash apple soup. Butternut squash is a type of winter squash with a sweet, nutty taste similar to that of a pumpkin.
- 2 tablespoons ghee
- 2 teaspoons Maharishi Ayurveda Vata Churna
- 2 pounds butternut squash
- 2 cups water
- Freshly-ground black pepper
- 3 round tablespoons apple chutney
- 1 cup plain soy milk (optional)
- 3 red delicious apples
- 10 cloves
- ½ cup water
- Peel and dice squash; peel, core and dice apples.
- In a large pot heat ghee and sauté Organic Vata Churna for 30 seconds. Add squash and water, bring to a boil, cover and simmer on low heat for 20 minutes.
- At the same time make the stewed apples. In a small pot, place apples, water and cloves. Bring to a boil, cover and simmer for 20 minutes or until all the water is gone.
- In a blender or food processor, combine squash, half of the stewed apples and apple chutney. Purée until smooth. Add water if necessary.
- Bring the soup to a boil again, add the second half of the apples and season with salt and pepper. Stir in soy milk. Serve with chapatis (Indian flat bread).