Inspired by: Autumn squash soup
- Vata seasonOct – Dec in the north
Butternut Squash & Sage Soup
- Serves
- 4
- Portion
- 250 ml
- Time
- 40 min
- Texture
- Smooth
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Butternut squash | 1 medium, peeled & cubed | 700 g | 3500 g | |
| Apple | 1 sweet apple | 120 g | 600 g | |
| Ghee (cow) | 1 tbsp | 15 g | 75 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | 6 sage leaves | 4 g | 20 g | |
| Nutmeg | pinch | 0.1 g | 0.5 g | |
| Cinnamon | pinch | 0.3 g | 1.5 g | |
| Vegetable stock (no onion–garlic, home-made) | 3⅓ cups | 800 ml | 4000 ml | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Pumpkin seeds | 2 tbsp, toasted | 20 g | 100 g |
Method
How to cook it
Step 1: Warm ghee; fry sage leaves 30 seconds; remove half for garnish.
Step 2: Add squash and apple; stir 3 minutes; add stock and spices.
Step 3: Simmer 25 minutes; blend smooth; season.
Step 4: Serve with crisp sage and pumpkin seeds.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOnion→Toapple and sage for sweetness and depth
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