
Cardamom-Kissed Butternut & Fennel Soup
This cozy autumn soup blends the sweet grounding nature of butternut squash with the gentle licorice notes of fresh fennel and the digestive warmth of cardamom — all simmered in rich chicken bone broth and finished with a dollop of homemade raw milk yogurt. In Ayurvedic terms, it’s a balancing meal for Vata and Pitta — soothing the nervous system, strengthening digestion, and gently building ojas. From a Western lens, it’s a powerhouse of vitamins, minerals, and probiotics that support gut, immune, and joint health — true nourishment from the inside out.
SERVES
6-8
PREP
15 min
COOK
30-40 min

Ingredients
1 medium butternut squash, peeled and cubed
1–2 fresh fennel bulbs, sliced (reserve greens for garnish)
Directions
Warm ghee in a large pot over medium heat. Add fennel bulb and yellow pepper; sauté until soft and fragrant.
Add butternut squash and continue cooking a few minutes to lightly caramelize.
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