As the weather gets colder, we need to eat foods which are both grounding and hydrating. This season our skin and bodies easily become dehydrated and depleted – and we need nourishing, warming meals.
We need to pacify our Vata, so its probably the best time of year for heavy starches and healthy fats. Hello carbs! But to stay away from drying our internal and external bodies out, one of my favorite winter meals is a squash soup. Soups and stews are wonderful when we need to be recharged. The squash gives a natural sweetness and this recipe is super easy!
1 whole buttercup squash
1 sweet onion (chopped)
1.5 cups of vegetable or chicken stock
1. Cut the buttercup squash into quarters and place a pot with a lid. Don’t scrape the seeds out, they’ll keep the squash more moist.
2. Add the onion and place in the oven at 350 degrees celsius and bake for an hour (time depends on squash size, so poke with a fork – its ready when its soft enough to puncture).
4. Serve topped with black pepper or cayenne.
If you like soup which isn’t as sweet then you can bake cauliflower and add this as well. This is good for those of you who are more Kapha.