Squash, pumpkins....root vegetables from the ground....are excellent & nutritious, perfect for when the weather gets colder. They make the best soups! I used a green skinned squash for this soup and kept the skin on, maintaining the colour and the nutrients stored in the skin. Same for the potatoes. Ginger is needed as we move into Autumn, away from Pitta season and into Vata, because it helps keep the digestive fire healthy.
Let's take a look at ginger
An Ayurvedic Superfood
From an Ayurvedic perspective, ginger is a superfood, particularly for digestion, respiration and the joints. It is believed to destroy ama or toxins, enkindle the digestive fire, improve the secretion of digestive enzymes, prevents nausea and stop hiccups. It also improves peripheral circulation and warms up the body, reducing feelings of cold and pain - perfect for Vata or Kapha folk in cold climates.
Cleanses the Lungs
Ginger clears phlegm in the lungs, alleviating coughs, colds and breathing difficulties.
Ginger reduces inflammation by inhibiting the activity of prostoglandins so is used in many traditional formulations to treat arthritis.
Soothes menstrual cramps
Hot, fresh ginger tea is great medicine for menstrual cramps
Ginger has a rejuvenating effect on the body/mind and is considered Sattvic, helping to promote a calm, peaceful mind
Recipe (for 4/6)
1 medium sized squash - chopped into chunks with skin on
2/3 potatoes - chopped into chunks with skin on
1 red onion roughly chopped
3 garlic cloves finely chopped
2 cm piece of root ginger chopped
1/2 teaspoon asafoetida
1/4 teaspoon turmeric
1/2 teaspoon dark roasted curry powder
handful crushed curry leaves
teaspoon of ghee
Cover potatoes and curry leaves with water in a large pan and bring to a gentle simmer. Cook until soft
At the same time place the squash chunks on a roasting pan, drizzle with olive oil, season with salt and pepper and add some sprigs of fresh thyme. Put in a hot oven and roast until soft.
In a frying pan add the ghee, turmeric, curry powder and asafoetida and heat through. Add the onions, garlic and ginger to the spice mix, a little salt and pepper and sauté together until the onions soften.
When the squash is soft, add to the softened potatoes and simmer together.
Add the onion and spice mix to the potatoes and squash, mix together.
Blend the soup until smooth - there may be some thyme bits, or skin bits....I rather like that, but blitz a little longer if you prefer a very smooth consistency.