Halloween Butternut Squash and Indian Valerian soup

A season of tranquillity and abundance, with autumn comes a comforting culinary shift towards hearty root vegetables and aromatic herb blends. In cooler weather, nothing warms the soul quite like soup, and this dish harmonises all we love most about the season.

Properties:

For Halloween, we exchange pumpkin for the exceptionally nutritional butternut squash, rich in magnesium and vitamins A and C whilst aiding hydration in the body. Pitta doshas reap satisfaction from the vegetable’s sweetness, Vatas experience a soothing effect and Kaphas, a welcome boost in energy. All doshas will enjoy the healing benefits of {tagar}, Indian valerian, the medicinal herb used for centuries as an anti-inflammatory and for its role in anxiety and stress relief, sleep and premenstrual symptoms.

Enriched with velvety coconut cream and warming spices, this simple and flavoursome soup is an invitation to embrace a healthier Halloween.

Recipe:

- 1 800g butternut squash, hollowed out and cut into large cubes, skin on

- 2 large knobs of ginger

- 2 cloves of garlic

- 1 onion

- 200ml coconut cream

- 1 tbsp ghee or coconut oil

- 1 tbsp cumin

- 1 tbsp Indian valerian powder

- A pinch of Espelette pepper (chilli powder)

- 1/2 a bunch of fresh coriander

- A handful of sprouted mung beans

- 1 vegetable stock cube (optional)

1. Heat up the ghee or coconut oil in a pan over a medium heat. Add the cumin seeds and let them simmer for 3 minutes. Add the garlic and minced onion and melt for 5 minutes.

 2. Add the butternut squash to the pan and pour in just enough water to cover.

3. When the water reaches a simmer, add the Indian valerian and the vegetable stock cube (if using). Cook on a low heat until the butternut squash melts in texture.

 4. Stir in the coconut cream and mix everything using a hand blender.

 5. Divide the soup between bowls and garnish with mung bean sprouts, coriander leaves and a pinch of Espelette pepper. Enjoy!