This soup is a warming and deeply nourishing dish that aligns beautifully with the principles of Traditional Chinese Medicine (TCM). Butternut squash, sweet and grounding in nature, is known to tonify spleen qi, support digestion, and promote stable energy levels. Its natural sweetness also helps harmonize the stomach and calm the spirit. Coconut milk adds a moistening quality that nourishes yin and helps counteract dryness, particularly beneficial during the fall and winter seasons. The gentle warmth of cumin and smoked paprika enhances digestion, invigorates qi circulation, and provides a subtle warming effect that balances the cooling nature of squash and coconut milk. Together, these ingredients create a soothing, easy-to-digest soup that supports overall harmony and vitality, making it ideal for colder weather or when the body needs grounding and nourishment.
Serves: 4
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F. Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a large pot, sauté onion and garlic in olive oil until softened.
- Add roasted squash, broth, cumin, and paprika. Simmer for 10 minutes.
- Blend the soup until smooth. Stir in coconut milk and adjust seasoning.
Nutritional Breakdown (per serving):
- Calories: ~200
- Protein: 3g
- Fat: 9g
- Carbs: 29g
- Fiber: 5g
