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.

Indian Root Veggie Squash Soup



  • 4 cups filtered water
  • 2 onions, in chunks
  • 1/2 teaspoon unprocessed salt to taste
  • One winter squash such as Acorn, Butternut, Kabuki, Pumpkin, etc. baked and removed from the shell.
  • 1 sweet potato, peeled and in chunks
  • 1 parsnip peeled and in chunks
  • 2 carrots, coarsely sliced
  • 2 cloves garlic, sliced thin
  • 1 inch fresh ginger root, diced
  • 2 teaspoons cardamom to taste
  • 3 tablespoons organic ghee or coconut oil
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground anise


  1. Bring all ingredients to boil in a large soup pot. Turn the heat down and simmer 15 minutes.
  2. When the veggies are soft but not overcooked, puree the soup with an immersion blender.
  3. Season to a balanced taste with salt, white pepper, ghee or coconut oil, and spices. Serve with your favorite fresh herbs.

2 Replies to "Ayurvedic Root Veggie Squash Soup"

  • comment-avatar
    margaret laine February 18, 2022 (7:26 am)

    This sounds excellent & delicious, I’m making it today.

    • comment-avatar
      Jane Barthelemy February 25, 2022 (9:10 pm)

      Hi Margaret, Thanks for your comment. How did it turn out? Did you like it? Best wishes! Jane

Leave a reply

Your email address will not be published.