I don’t know about you, but I ate a little too much recently. In the days after Thanksgiving, I enjoyed a good deal of healthy turkey pho, yes; but all weekend long, I still consumed a lot more sweets than I generally do.

This soup, inspired by the Indian healing tradition of Ayurveda, is the perfect “detox” meal after a weekend of gluttony.

Mung Bean Stew with Butternut Squash | healthy green kitchen

In Ayurveda, recipes for mung bean stew like this one are recommended for restoring the health of the digestive tract. This soup takes advantage of nourishing homemade turkey stock as well as seasonally available butternut squash, but it is easily adapted to accommodate chicken or vegetable stock, as well as many other vegetables.

This stew is nice and spicy, but you can tone it down to suit your taste buds, if necessary. The coconut milk is optional, but if you are using it, make sure to use whole coconut milk, not the more processed “lite” variety (remember that coconut is a healthy fat with lots of health benefits). If you are not using the coconut milk, I suggest garnishing each serving with a dollop of plain organic yogurt.

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Mung Bean Soup | healthy green kitchen


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  1. 1

    Rivka — November 29, 2010 @ 12:24 pm

    Winnie, this recipe is beautiful. More importantly though, your pho was the star of my weekend. Truly phenomenal. Thanks for sharing!

  2. 2

    Winnie — November 29, 2010 @ 7:06 pm

    Thanks Rivka :)

  3. 3

    Adora — November 29, 2010 @ 12:26 pm

    We eat a lot of mung beans and we love butternut squash. Never seen them combined but this is definitely nice, especially with coconut milk.

  4. 4

    Winnie — November 29, 2010 @ 7:07 pm

    I really like this combination Adora, but I also like this soup with potatoes, or rice…I personally love the coconut milk, but my husband isn’t a fan, so sometimes I make it without.

  5. 5

    Sarah — November 29, 2010 @ 6:14 pm

    I would love to try this…where do you buy your mung beans?

  6. 6

    Winnie — November 29, 2010 @ 7:07 pm

    Hi Sarah,
    I purchased mine at an Indian grocery, but some natural foods stores carry split mung beans in bulk…

  7. 7

    Mauimandy@Thegrainsofparadise — November 29, 2010 @ 11:25 pm

    You blog is so beautiful! Everything looks absolutely delish! Mahalo for sharing this….Aloha

  8. 8

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  9. 9

    Monet — November 30, 2010 @ 12:06 pm

    I think we all need more of these cleansing soups/stews these days! I imagine that this makes your house smell amazing and your body feel great. Just what I need. Thank you for sharing with me. I hope you are having a joy-filled afternoon!

  10. 10

    deb — December 1, 2010 @ 6:19 am

    It was nice to meet you last night at the Piglet party. You have a beautiful website!

  11. 11

    Elizabeth — January 30, 2011 @ 9:30 am

    made this stew on Friday night. So delicious! I didn’t have any greens so made it without. Ate the rest of the stew on Sat night too!

  12. 12

    Jen (A Girl and Her Carrot) — November 5, 2011 @ 11:14 pm

    This is such a stunning bowl of health. All the medicinal ingredients melding together. i have mung beans hanging around that pantry of mine. Time to use them!

  13. 13

    Julia — February 12, 2013 @ 9:24 pm

    This soup is amazing! My whole family — including three little boys — loved it. We substituted spinach for the swiss chard, which turned out fine. I think this is going to become one of our favourites. : )

  14. 14

    cat — August 21, 2013 @ 4:19 pm

    AMAZING!!!!! tonight will be my second time making it, so perfect for a cozy night at home. Love how creative and unique the combination of ingredients are, thank you so much for this recipe!!!! <3

  15. 15

    cat — September 21, 2013 @ 4:25 pm

    making this for the 3rd time now, for a potluck to celebrate the Equinox with friends!!!!!!!!!!!!! <3 Thank you!!!!!

  16. 16

    Michele Cole — November 24, 2013 @ 5:32 pm

    Found this when looking for something to make with a bag of split mung beans I bought on impulse from an Indian grocery. This is an amazing soup. I only used 1/3 can of the coconut milk – enough to get the depth of flavor without adding too much fat.

  17. 17

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  18. 18

    Margaret — January 19, 2014 @ 9:08 pm

    Made this for dinner tonight. It is so delicious! Thank you,

  19. 19

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