Vata Calming Butternut Squash Soup

mmmm... just right for a wintery day like today! The aroma is amazing!
This recipe came from the Yoga Journal. Vata is the dosha with airy, cold, crisp characteristics, which are warmed by earthy yellow vegetables and calming spices.

INGREDIENTS:
2 T ghee (clarified butter) – you could just use melted butter, I think
1 medium butternut squash, peeled, seeded, and cut into 1” chunks
1 medium sweet potato or 2 large carrots, peeled and chopped
1 large onion, loosely diced
2 large garlic cloves, smashed
1” knob of fresh ginger, washed and finely chopped
1t ground cinnamon
¼t ground cloves
1t ground cumin
½t turmeric
3c broth or water
1c coconut milk or half-and-half
Salt and freshly ground pepper to taste
Freshly minced parsley to garnish









DIRECTIONS:
1. Melt 1T ghee/butter over medium heat in a large, deep sauté pan
2. Add squash, sweet potato, and then onion. Sauté, stirring very little at first, then more frequently, for 7-8 minutes or until all ingredients turn golden brown.
3. Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color, about 10 min. Remove from heat.
4. In a separate soup pot, add 1T ghee/butter, ginger, and the rest of the spices. Sauté until fragrant.
5. Add broth and vegetables to soup pot. Bring to a low boil over medium-high heat. Reduce heat to low and simmer 10 min. partially covered, until squash is tender.
6. Purée in a blender until smooth.
7. Return to soup pot. Pour in enough coconut milk so that the mixture flows easily, yet is thick and hearty. Add salt and pepper to taste. Heat through and serve, garnished with parsely.