Thai Squash Soup

I love fall, the smells, the colors and along with it the promise of change.  This can be unsettling to some, as the leaves fall the winds of change may leave you feeling anxious or even fearful of what is to come, think, school exams, winter on the horizon, another year coming to an end, lots of unkowns. From an Ayurvedic perspective our diets must be in synch with the change of seasons.   Hence, seasonal fruits & veggies, especially root vegetables & soups that ground us are essential.  Comfort food that brings us warmth and a sense of security is extremely benficial during the Vata season (wind, movement, change)  We have been spending a lot of time in the Y3 test kitchen working on fall recipes that will aid you in transitioning from summer into fall.  We especially love this one.

Thai Squash Soup


1 butternut Squash peeled & cut up into chuncks for faster easier cooking (or any squash you prefer, personally we love a variety of squash for a more complex flavor)

1/2 of a large onion, sliced

3 to 4 garlic cloves, or more if desired

2 to 3 carrots

1 sweet red bell pepper

½ can coconut milk, or more for desired consistency

Coconut Oil Spray

salt & pepper to taste

1 knob of ginger, optional

cayenne to taste

Fresh herbs for garnish

Raw sunflower or pumpkin seeds to garnish

Optional garnishes:

diced apples

coconut cream drizzle


Preheat Oven to 350 degrees

Spray a baking sheet with coconut oil

Place squash, onion, garlic & carrots on baking sheet and roast until carmelized, 20 to 30 minutes

Place all ingredients into a high-speed blender until it reaches a smooth velvety consistency (we used a vitamix on the soup cycle)

If you don’t have a vitamix, you will need to transfer to a stove top after blending to heat until warmed through & serve!





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