Ayurvedic Root Veggie Squash Soup

So easy to make, this is a magical blend of warm comfort foods with squash, rutabaga, carrot, onion, and sweet potato, I created this creamy potage for my Yoga students to show how to heal inflammation, which is epidemic in our times.

We nourish our mind through the foods we eat. The subtle essence of food has a huge impact on our mind. Ayurveda describes the subtle essence of food (and all of life) as the three “qualities” or Gunas.  1) Sattva (peaceful), 2) Rajas (active) and 3) Tamas (dull inertia). Sattvic foods are most beneficial, supporting our true nature, which is joy. Some foods are more sattvic, like whole grains, legumes, and many fruits and veggies. Other foods are stimulating, or rajasic – like chilis and garlic. Tamasic foods, like meat or processed and frozen food, create dullness in the body and mind.

This soup is super-easy if you have an immersion blender. I love it’s slightly sweet flavor of root veggies and gentle spices. BTW this recipe is quite flexible – you can use almost any winter squash or root veggie you like. Feel free to vary the spices as you like. This makes a large pot, so you can freeze it in serving-size containers for easy future meals. But today my class consumed it all. Hah! Serves 6.