Butternut squash, kale and orange zest soup

PITTA

This soup is light and refreshing enough for warmer weather too. Add a splash of coconut milk, if you like, and it’s positively tropical. Try it it first without the coconut milk, though, because it’s so good anyway – instead, save the milk for when you need extra cooling foods or fancy something more creamy and filling.

Bright orange butternut squash becomes even brighter with a touch of zingy orange zest. Oranges aren’t very good for Pitta, but here the zest adds flavour without the need for juice or pungent spices, which are also aggravating. Cooked kale is the best green for this dish as, unlike spinach, it’s cooling for Pitta. All that fibre and bitter taste helps to stimulate peristalsis, which is great to keep things moving, making it an excellent cleansing spring tonic too.

I don’t like preparing butternut squash much – it’s time-consuming and cumbersome. To help I always make this soup when I’m baking, which means that I can pop the squash in the oven to help soften it, then go from step 2.

Vata types can enjoy this by skipping the kale (or enjoy a little, very well cooked) and adding the coconut milk. Kapha types vice versa – you don’t need your kale cooked quite so well, and leave out the coconut milk. PICTURED HERE.

Serves 4

1 small butternut squash (about 800g)

1 tbsp coconut oil

1 medium onion, diced

1 litre (4 cups) bouillon stock or bone broth (see here)

200g (l½ cups) kale, chopped

1 tbsp full-fat coconut milk (optional)

zest of ½ orange

½ tsp sea salt, plus more to taste if using bone broth rather than bouillon stock

⅛ tsp pepper

TO SERVE (OPTIONAL)

1 tbsp parsley leaves, chopped

1 tbsp toasted pumpkin seeds

1 Peel the squash, then slice in half vertically and remove the seeds and stringy bits. Slice it into 2.5cm (1in) cubes. Melt the oil in a large saucepan over a medium heat. Sauté the onion for 3–4 minutes, until translucent. Add the squash and cook, stirring for 5–8 minutes, until it starts to stick to the bottom.

2 Add the stock and bring to the boil. Use a wooden spoon to scrape any bits stuck to the bottom of the pan. Turn the heat down to a simmer, partially cover, and cook for 35–40 minutes, until the squash is soft.

3 For a chunky soup, add the kale for the last 7 minutes, or blend the soup and serve sautéed kale on top. Stir in the coconut milk, if using, zest and seasonings. Serve topped with the parsley and pumpkin seeds, if using.