Vata-Calming Soup - cooking recipe

Ingredients

2 tablespoons ghee
1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces
2 large carrots, peeled and chopped
1 large onion, loosely diced
2 large garlic cloves, minced
1 inch piece fresh ginger, washed and finely chopped
1 teaspoon cinnamon
1/4 teaspoon clove
1 teaspoon cumin
1/2 teaspoon turmeric
3 cups vegetable broth or 3 cups water
1 cup coconut milk or 1 cup half-and-half
salt and pepper

Preparation

Melt 1 tablespoon ghee over medium-high heat in a large, deep saute pan.
Add squash, carrot, and onion. Saute for 7-8 minutes or until all ingredients turn golden.
Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color, about 10 minutes. Remove from heat.
In a separate soup pot, add 1 tablespoon of ghee, the ginger, cinnamon, cloves, cumin, and turmeric. Saute until fragrant.
Add broth and vegetables to the soup pot. Bring to a low boil over medium heat. Reduce heat to low and simmer partially covered, for 10 minutes, until squash is tender.
Puree soup in a blender until smooth.
Return soup to pot, adding coconut milk. Salt and pepper to taste.