Golden Squash Bowl with Pistou Blanc

In fall, we buy a cart of winter squash from Munson's Family Farms, so we still have plenty of squash to use up--it lasts until May! But even if you don't have your own stash, winter squashes are still plentiful in grocery stores and make for a great source of 'flu-fighting vitamin A. This comforting soup was a favourite with the students.

Serves 4


  • ¼ cup pine nuts, lightly toasted in a skillet

  • pinch sea salt, toasted in a skillet

  • 1 tablespoon whole coriander seed, lightly toasted in a skillet

  • 4 peppercorns, lightly toasted in a skillet

  • 1 medium butternut squash, peeled, seeds removed and cut into 1" cubes

  • 2-4 cloves garlic, chopped

  • 1 medium leek, split in lengthwise, cleaned and chopped (the white body of the leek)

  • 2 bay leaves

  • 4" sprig of fresh rosemary

  • 3-4 cups water or vegetable broth

  • pinch sea salt

  • 2 tablespoons white miso

  • 2 tablespoons olive oil

  • 1 teaspoon balsamic vinegar

  • season to taste with sea salt and fresh black pepper

Ingredients: Pine Nut Pistou Blanc (White Pesto)

  • ½ cup pine nuts

  • 1 small clove garlic

  • ¼ cup filtered water (add a touch more as necessary to blend a thick, smooth cream)

  • 2 tablespoons olive oil

  • pinch sea salt


In a dry skillet on medium low: toast pine nuts, a pinch of salt, coriander seed and black pepper until fragrant (about 2-4 minutes). Use a wooden spoon to stir for even toasting. Be careful not to brown the pine nuts too much.

In a soup pot: place cubed squash, garlic, leek, bay leaves and rosemary. Add enough water or vegetable broth to just cover the ingredients, and a pinch of salt.

The amount of liquid will depend on the size of the squash. The less water added, the thicker the soup. For a thinner soup add more water or broth at the end.

Place pot on medium high and bring to a gentle boil.

Reduce heat and simmer until squash is easily pierced with a fork (15-20 minutes).

Remove bay leaves and rosemary.

In a food processor or blender: Blend in batches until smooth adding toasted pine nut-spice mixture, miso, olive oil, and balsamic vinegar. Season to taste with salt as desired (may not need due to miso). Return to soup pot over a low heat to keep warm.

Pine Nut Pestou Blanc (White Pesto)

In a food processor or blender: Blend pine nuts, garlic, water and olive oil until smooth. Add a touch more water only if necessary to aid blending smooth.

Set aside to top soup.


Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.

Enliven your holistic health! Visit Alakananda Ma in Alandi Ashram’s ayurvedic clinic to support the overall rejuvenation of your body, mind, and spirit. In-person and virtual appointments available. Book now!