Yammy Recipe #1: Triple Date Soup

Featuring Yammy & Friends:
Key players:  1-2 yams, 1 small butternut squash or acorn squash, 2-4 carrots
Supporting players: 1 onion, 1/2 -1 inch sliced ginger root, 3-4 cups veggie broth, spicy friends (paprika, cumin, salt & pepper)

Prepare key players and onion.  Peel skin off squash and carrots.  Chop veggies into chunks.  Roast key players and onion in preheated oven (375).  Drizzle with with olive oil, salt & pepper, a bit of agave syrup or sucanat (natural sugars) and some of the veggie broth.  Bake for 1 hr.

Let roasted veggies cool.  Add everything from the oven to a large pot.  Add remaining veggie broth, 1 cup water and ginger to pot.  Bring to boil, reduce to medium heat and simmer uncovered 15 minutes.  By this time, you will be smelling the sweet loving from all your veggie friends.

Transfer soup in batches to a blender or get one of those really nifty hand held blenders and puree until smooth.  Bring soup back to a gentle, rolling boil over medium heat.

Add any flourishes you'd like to this yammy soup such as a pinch of paprika, cumin, or minced cilantro.

Finale!

From a health and ayurvedic standpoint, this soup is quite nourishing for these cold and sometimes drying months (if you live in the sunny part of the state).  Baked yams & squashes are easy on the digestion and good for calming.  Fresh ginger is therapeutic for your tummy and encourages elimination of waste and absorption of minerals.    Ginger is my friend, and should be yours too!