Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Butternut squash, diced | 680 g | Sweet · Cooling |
 Fresh rosemary | 4 g | Pungent, Bitter, Astringent · Heating |
 Fennel seeds | 3 g | Sweet, Pungent, Bitter · Cooling |
 Olive oil | 16 g | Sweet, Bitter, Astringent · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1250 g | Whole culinary ingredient |
Step-by-Step Preparation
- Wash and cut the diced butternut squash into even pieces.
- Warm the olive oil; bloom the cumin and soften the fresh rosemary and fennel seeds.
- Add the main ingredients and water, bring to a boil, then lower to a steady simmer.
- Cook until everything is completely tender; mash or blend all of the soup to give the broth body.
- Add the rock salt, simmer for three more minutes, and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international vegetable-soup adaptation)
Butternut Herb Soup is a vegetable-forward soup served warm with a fully cooked texture. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Butternut Herb Soup
| Nutrient | Per 100g | Per Serving (1 serving (490g)) |
|---|---|---|
| Energy (Calories) | 24 kcal | 119 kcal |
| Protein | 0.4 g | 2.0 g |
| Total Carbohydrates | 4.2 g | 20.8 g |
| Dietary Fiber | 0.8 g | 3.9 g |
| Total Sugars | 0.8 g | 3.8 g |
| Total Fat | 0.9 g | 4.5 g |
| Calcium | 22.5 mg | 110.4 mg |
| Iron | 0.39 mg | 1.92 mg |
| Magnesium | 13.8 mg | 67.5 mg |
| Phosphorus | 13.1 mg | 64.2 mg |
| Potassium | 129 mg | 631 mg |
| Sodium | 103 mg | 506 mg |
| Zinc | 0.07 mg | 0.36 mg |
| Copper | 0.03 mg | 0.17 mg |
| Manganese | 0.09 mg | 0.43 mg |
| Selenium | 0.2 µg | 0.9 µg |
| Vitamin C | 7.4 mg | 36.1 mg |
| Vitamin A (RAE) | 184.9 µg | 906.4 µg |
| Vitamin E | 0.63 mg | 3.08 mg |
| Vitamin K | 0.9 µg | 4.3 µg |
| Thiamin (Vitamin B1) | 0.04 mg | 0.18 mg |
| Riboflavin (Vitamin B2) | 0.01 mg | 0.04 mg |
| Niacin (Vitamin B3) | 0.43 mg | 2.13 mg |
| Vitamin B6 | 0.06 mg | 0.27 mg |
| Folate (DFE) | 9.6 µg | 47.1 µg |
| Choline | 0.04 mg | 0.2 mg |
