Wash the squash, then remove the top and bottom. Slice it in half lengthwise using your largest chef’s knife. Use a large metal spoon to remove the seeds. Place the squash halves, cut-sides-down, on a baking tray lined with parchment.
Cook for 30-50minutes, until a sharp knife inserts easily through the skin and comes out again. You will also smell the juices that are released from the squash as it cooks when they start browning.
Allow the squash to cool until you can handle it, then scoop out the soft, succulent flesh to use in the soup.
Make the soup
Chop onions, garlic, beets, and celery root. The beets and celery root will need to be peeled first. You may need to cut the skin off the celery root, but for the beets, a vegetable peeler works well.
Heat a large saucepan on medium-high heat. Add ghee, garlic, and onions. Cook until the onions are lightly browned.
Add the coriander, turmeric, cumin, and spice masala. Stir for 20-30 seconds, until you can smell the aroma.
Add water or vegetable stock, followed by the prepared beets, celery root, and salt. Simmer until the beets are fully cooked, about 25 minutes. By this time, your squash will be ready. Scoop out the flesh from the skins and add it to the simmering soup.
After about 5 more minutes, turn off the heat and use an immersion blender to puree the soup until smooth.
Finish the soup
Stir in finely chopped cilantro. Squeeze in half a fresh lime. Taste and adjust for salt. Add more salt or lime if needed. Add little red chili if you want it more spicy.
Notes
Winter squash varieties
I like a dry squash variety for the texture, such as buttercup, kabocha, red kabocha, red kuri or blue kuri (also known as Hokkaido), turban (also known as giraumon), or sugar pumpkin. Butternut squash is also okay, especially if you are Vata dosha, since butternut is less astringent than other squash varieties.I do not recommend spaghetti squash, delicata, or acorn because they are watery and will not give the same texture. Refer to this post and this post to identify different squash types.* You may also opt for 2 cans of prepared pumpkin or squash. ** You may purchase prepared and peeled cubes of squash, if available.*** You may also steam the squash instead of roasting.
Spice masala
I have left the spice masala general. If you have an Ayurvedic spice masala use it. Otherwise, use madras curry, garam masala, or more of one of the other spices.
Celery stalk
If you opt for celery stalk instead of celery root/celeriac, be sure to chop it finely to physically cut the fiber. This will give you a smoother puree in the end.Add tomatoesIn the fall, you might have a lot of fresh tomatoes harvested. To add in flavor, as well as more of the sour taste, try blending up about 2 cups fresh tomatoes into a liquid and adding it near the end of the simmering process. Be sure to simmer at least 10 minutes. The sour taste is balancing for Vata dosha, and the stimulation from tomatoes would be supportive for Kapha types.