This ruggedly cute squash packs a flavor punch! Full of nutrients and belly warming nourishment, this is one of my winter favorites. It is loaded with vitamin C, beta carotenes, and all the goodness of the autumn harvest. My favorite squashes have edible skin. Like most fruit and vegetables, the greatest nutrient density of squash, lies in the skin. Make sure to always buy organic or spray-free produce for this reason. It’s a little ridiculous to throw these choicest veggie cuts away! On the other hand, if you can only find conventional produce, make sure to skin them, for this is where the pesticides and other toxins are concentrated.
Added into this soup are warming Ayervedic herbs. These medicinal herbs are known in the west as simply spices, but if one begins to research these plants, the wisdom of the Indian pharmacopeia and culinary tradition, is illuminated. As Hippocrates said “Let food by thy medicine, and medicine be thy food.”
Just for fun let’s look at these delicious spices in a little more depth.
Fenugreek-
In traditional Chinese medicine, fenugreek is prescribed for kidney abnormalities and related problems such as backache, liver ailments, loss of libido, impotence, premature ejaculation, testicular pain, hernias, painful menstruation, menopausal symptoms, lymphadenitis, microbial and fungal inections and edema of the legs. In Ayurvedic medicine it is used for rejuvenation, as an aphrodisiac, a diuretic, for digestive complaints, dyspepsia, coughs, colic, bronchitis, constipation, gout, arthritis, elargement of liver and spleen and as a breast enhancer. Externally fenugreek acts as an emollient and is used as a poultice for local inflammation of the skin, cellulitis, boils, ulcers, abscesses, burns, eczema, dermatitis and chapped lips, the poultice being prepared by soaking the powdered fenugreek seeds in hot water.. It is also one of the best and most commonly recommend herbs to stimulate milk flow in breastfeeding mothers.
Tumeric-
Tumeric is becoming world renowned or its anti-inflammatory properties. It is used as a carminative and stomachic in the treatment of digestive disorders such as flatulence, bloating, and appetite loss. Turmeric is used internally as boiled powder, fresh juice, and confection and externally as paste, oil, ointment, and lotion. It is also applied topically for ulcers, wounds, eczema, and inflammations. In both the Ayurvedic and Siddha systems of medicine, a turmeric paste is used topically to treat ulcers and scabies. It has been used in Indian households for its antibacterial action, and to prevent bacterial infections on wounds. Turmeric also has a long history of use for its anti-inflammatory and antiarthritic effects. As in India, it is used in China, Japan, and Korea for a range of indications including, Amenorrhea. Turmeric has been investigated for its cholagogous influence on the secretion of bile, pancreatic, and gastric juices. It is currently being evaluated for its anticarcinogenic and antimutagenic properties.
Cumin-
Is reported: to reduce superficial inflammation and pain; aid and normalize digestion; reduce pain experienced during indigestion, flatulence, and bloating; purifies blood; act as a female tonic by reducuing inflammation of the uterus; helps to stimulate milk flow; acts as a aphrodisiac; and reduces itchy skin.
Although there are more spices called for in this recipe, this gives all of you lovely readers, an idea of the power of spices. Almost all spices are also herbal medicines. The alkaloid and medicinal complexity of spices is imparted through their flavor. A meal rich with flavor complexity (i.e. one that includes salty, sweet, acidic, bitter, astringent, and spicy) will be a meal rich in nutrient density. In the right proportions these flavors highlight and uplift one another.
So, with out further ado……
Ingredients-
• 1 Kabocha Squash- cubed with the skin on & seeds removed
• 2 large white or yellow onions
• ½ cup cultured butter
• 3-4 tbsp full mineral salt (Celtic, Himalayan, Realsalt from Utah ect.)
• 2 tbsp whole fenugreek seeds
• 2 tbsp curry powder (almost all curry powder contains tumeric powder
• Optional- 1-2 tsp tumeric powder (add more if you are wanting greater anti-inflammatory and immune building benefits)
• 1 tsp cumin seeds
• 3 large garlic cloves
• 4 bay leafs
• Large tea kettle of water (optional)
Preparation-
Cube the squash with a big, hearty knife. You can save the seeds for toasting another time or compost. Slice onions and mince garlic. Heat large tea kettle of water .
In thick bottomed soup pan, melt butter. Once melted add onions, fenugreek seeds, cumin seeds, salt, and garlic. Stir until aroma begins to become pronounced. Add curry powder and stir well. Once onions are soft and slightly translucent, add the cubed squash cover thoroughly in onion/spice mixture. Cook together for 5-10mins to drive the flavors into the squash.
To speed the process of turning this into soup, add hot water from kettle until all of mixture is covered by 1-2inches of water. Cover and heat for 30 minutes or until squash in tender. Once the squash is tender, turn off the heat, and wait for the concoction to cool sufficiently for blending. Remove bay leafs, and blend away. (I often return the bay leafs to the soup once blended for further flavor enhancing.) Reheat to desired temperature, and consume with gusto.
For extra comfort in the dark winter months or when feeling emotionally tender serve with raw cheddar cheese melted over rye sourdough bread. Soooooooo Gooooood!
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