Turmeric Butternut Squash Ginger Bisque for the Svadhisthana (Sacral) Chakra

This Ayurvedic soup recipe, from Sahara Rose Ketabi's new cookbook, Eat Feel Fresh: A Contemporary Plant-Based Ayurvedic Cookbook, will bring your Svadhisthana (Sacral) Chakra into balance with ingredients and hues that relate to each of the seven major energy centers.

When our chakras are imbalanced, we may experience “dis-ease” in that area of the body, plus related psychosomatic symptoms such as hip problems, hormonal imbalances, digestive issues, heart conditions, mucus, headaches, or brain fog. Thanks to ingredients such as grounding root vegetables, sultry cinnamon, empowering turmeric, heart-expanding leafy greens, nutrient-dense spirulina, and enlightening beets, these soups are delicious plant medicine. 

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  • 1 tbsp coconut oil

    1 yellow onion, diced (reduce or replace with 1 bulb fennel for pitta)

    fresh ginger (1-inch piece), chopped

    2 cups low-sodium vegetable stock

    1 large butternut squash, roasted (option to sub with 2

    sweet potatoes)

    1 can full-fat coconut milk (14 oz)

    1 tsp turmeric

    ½ tsp cinnamon

    ¼ tsp sea salt

    1/8 tsp freshly ground black pepper

    pumpkin seeds, to garnish


In a large pot or Dutch oven, heat coconut oil over medium heat. Add onion and ginger, and sauté until soft, about 3 minutes.

Add stock, bring to a boil, and then add cooked butternut squash. Stir in coconut milk, turmeric, cinnamon, salt, and pepper. Cover with lid, reduce to low heat, and let simmer, 5 minutes.

Blend soup to a smooth purée using an immersion blender, or let it cool and purée it in batches with a regular blender. Serve garnished with pumpkin seeds.

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