Recipe Box: Sprouted Mung Bean, Sage & Butternut Squash Soup

mungbeansoup2 It’s officially soup season. Summer held on as long as it could here in Oklahoma (it was 90 degrees last weekend!), but this morning I turned the heater on for the first time since early spring.  It was one of those mornings where you just want to linger in bed as long as you can because it’s far too cozy under the covers and cold feet on wood floors awaits you.

Mung Bean Soup-001 I’ve been given the task by my Ayurvedic practitioner to avoid cold, raw foods until the spring. That’s right, no more smoothies or cold salads.  With so much travel these past few months, my vata needs some serious grounding work to keep my head on straight and my body strong. As we move into chillier fall days, warm, oily and soupy are the qualities of foods needed to balance the energy that fall creates.  This sprouted mung bean, sage and butternut squash soup is my favorite simple soup go-to. It’s packed with easy-to-digest protein and sweet hearty squash.  I always keep a bag of TrūRoots sprouted mung beans on hand to make this soup in less than 30 minutes.  You can certainly soak and sprout your own mung beans for this recipe, but in a bind I love the TrūRoots variety of sprouted/germinated legumes and grains. Do note, if you have a vata imbalance, add a little extra olive oil or ghee to offset the drying effects that mung beans can have on the body. Sprouted green lentils are also another substation that can be made if you have a sensitivity to mung beans.

mungbeansoup SPROUTED MUNG BEAN, SAGE & BUTTERNUT SQUASH SOUP

2 cups butternut squash, cubed & roasted
½ large onion, chopped
2 tbsp garlic, minced
2 cups sprouted mung beans
2 tbsp dried sage, ground
¼ cup olive oil
48 oz water
Himalayan pink salt, to taste
Cracked black pepper, to taste

Preheat your oven to 400 degrees.  Peel, seed and cube the butternut squash. Toss in olive oil and a sprinkle of salt and pepper. Roast until tender.

In a medium pot, add the olive oil, onion and garlic and sprinkle of salt and cracked black pepper. Cook on medium low heat for 10-12 minutes until slightly caramelized.  Add the mung beans, dried sage and water. Bring to a boil and reduce to medium low heat with lid slightly ajar. Cook for 20-30 minutes, stirring occasionally. In the last 5 minutes, add the roasted butternut squash. Taste to season with salt & pepper. Serve hot.

Note: While fresh or dried sage can be used for this recipe, we use dried Cretan sage specifically for this soup. This variety of sage adds a really unique aromatic flavor.