Creamy Squash, Cauliflower and Carrot Soup

This creamy soup is perfect for fall, using a nice combination of grounding root vegetables.    The heavier root vegetables, moist soup and sweet taste are balancing to both the vata and pitta doshas.  And although root vegetables, being heavy and of the earth, can be mildly aggravating to kapha, with a little extra warming spices like ginger or curry, it becomes a neutral for kapha as well making it good for all the doshas.

Creamy Squash, Cauliflower and Carrot Soup


  • 1/2 butternut squash
  • 1 T. olive oil
  • 1 T. ghee
  • 1 small leek, diced
  • 1 carrot, diced
  • 1 bay leaf
  • 6 c. vegetable stock
  • 1/2 head cauliflower
  • 1 tsp. soma salt
  • ½ tsp. black pepper
  • 1 tsp. dill
  • Sour cream, optional


  1. Cut squash in half, scoop out & discard seeds. Cut into medium large cubes.
  2. Heat oil and butter together in soup pot over med heat.
  3. Add onion and sauté until soft
  4. Add carrots, squash and cauliflower and cook 3-5 minutes
  5. Pour stock over vegetables, add bay leaf and spices and bring to a boil
  6. Cover and simmer 15 minutes until vegetables are cooked through and soft
  7. Remove bay leaf and blend soup in small batches until smooth.
  8. Serve hot, garnished with sour cream if desired.

©2016, Jamie Durner, Ayurvedic Practitioner and Certified Life Coach at Abundant You Coaching in Brookfield, WI

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