A warm bowl for grounding, calming your nervous system, and easing into the heart of Fall.

If there’s one soup I come back to year after year, it’s this one.

Every time I make it, I’m reminded how simple nourishment can be — a warm pot simmering on the stove, the scent of cinnamon and ginger drifting through the kitchen, the sweetness of apples meeting the earthiness of squash.

It’s the kind of soup that doesn’t just taste good…

it soothes, it softens, it grounds.

Almost like someone wrapped a warm blanket around your shoulders and whispered,

“Slow down. You’re safe.”

Ayurvedically, this soup is a dream for Fall + early Winter.

This season brings more dryness, coolness, and movement (Vata), often affecting sleep, skin, digestion, and emotional steadiness.

This bowl brings the opposite qualities:

• warm
• grounding
• oily
• creamy
• gently spiced
• nourishing

The apples + butternut bring softness and sweetness.

The ginger + cumin + turmeric warm the digestive fire.

The rosemary anchors the heart and the nervous system.

Let’s make it.

 

🥣 Ingredients

• 1 large butternut squash
• 1 medium carrot
• 1 medium turnip
• 2–4 tbsp ghee (or coconut oil if needed)
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 tsp curry powder
• 1 pinch cayenne (or more if you like heat)
• 1 tsp sea salt
• 1 tsp black pepper
• 2 apples (local or organic if possible)
• 1 large onion, roughly chopped
• 3 whole garlic cloves
• 1 tbsp minced ginger
• 4 cups vegetable stock or bone broth
• 1 sprig fresh rosemary

 

Directions

1. Roast the goodness

Cut the butternut squash in half and scoop out the seeds.

Place squash—cut side up—on a parchment-lined baking sheet.

Chop the apples, carrot, turnip, and onion (no need to be precise).

Scatter them onto the sheet with the squash.

Sprinkle generously with:

• cumin
• cinnamon
• turmeric
• curry powder
• cayenne
• sea salt + black pepper

Add the whole garlic cloves into the mix.

Drizzle warmly with ghee or oil.

Roast at 420°F for 30–35 minutes, until soft and fragrant.

 

2. Blend the magic

Scoop the roasted butternut squash out of its skin.

Add everything (including the roasted veggies) into a blender or food processor.

Add:

• the minced fresh ginger
• 4 cups of vegetable broth or bone broth

Blend until smooth + creamy.

 

3. Warm + Serve

Pour the blended soup into a pot and warm gently on the stove.

For the finishing touch:

Heat a spoonful of ghee in a small pan.

Add:

• pumpkin seeds
• a tiny sprinkle of cinnamon
• a small piece of rosemary

Toast gently until fragrant.

Serve your soup with this warm, grounding topping.

Enjoy with crusty sourdough or gluten-free toast (or simply as is).

🧡🥖🍲

 

✨ Why This Soup Heals

This recipe supports:

• Vata balance (warm, soft, oily, grounding)
• better digestion (ginger, cumin, turmeric)
• nervous system settling (warmth + rosemary)
• blood sugar stability (fiber, root vegetables)
• emotional grounding (sweet + savory flavors)

This is true nourishment:

simple, warm, grounding, and made with intention.