Wednesday, November 13, 2013

Coconut Squash Soup with Indian Flavors

This was another favorite soup of my students this last week. There is something very special about the mixture of coconut milk and squash and the Garam Masala brings in an exotic taste that is very intriguing.  I like to serve this soup to my students as squashes are very grounding and I think serving Earth foods helps information get processed.  It's very fast to make if you cook the Butternut Squash ahead of time - they can even be baked the night before.  After that it is done in only 1/2 hour and you will have a delicious soup that is rich, creamy, nutritious and nurturing too.  

Coconut Squash Soup with Indian Flavors

3 Butternut Squashes, cut in half, seeds removed and baked for 45 minutes at 400 degrees
2 onions
2 Tablespoons Butter or Ghee
2 cans Coconut Milk
8 cups Vegetable Broth (can also use Chicken Broth)
1 Tablespoon Garam Masala (can also use Curry Powder)
1/2 teaspoon Cayenne Pepper
Salt and Pepper to taste

In a large soup pot, melt the butter and add in the onions - cook until they become translucent.  Scoop the butternut squash flesh away from the peel and add to the pot along with Coconut Milk and Garam Masala. Puree using a stick blender, taste and add salt and pepper.  Heat to boiling and then reduce heat and simmer for 1/2 hour.

Five Element Analysis

Soup as always is a Watery Food, but squash belongs to the Earth Element as you can see from the rich yellow color.  The Coconut Milk adds even more Earth, so this is a very Earthy soup!  The vegetable or chicken broth brings in the Wood Element and the Garam Masala and Onions contribute the Metal Element.  The only hint of Fire is from the two peppers - Cayenne and Black so be sure to serve this soup with something Fiery - I think a lettuce salad with Tomatoes would be good to create a Five Element Balance.

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