Raw Butternut Squash Soup Recipe
2013
In this raw butternut squash soup recipe I will show you how to make butternut squash soup the raw food way. It is such an easy recipe to make. You will see how it is so much easier to prepare it is than the cooked butternut squash soup I posted previously. Both are delicious. This raw soup recipe is delicious and enticing with its delicately spiced Moroccan, North African, spice combination of cumin, ginger and cinnamon. I also suggest another way to make this soup in the accompanying video, with different spices and by blending coconut into the soup.
Raw Butternut Squash Soup Recipe
Ingredients
3 cups Butternut Squash – peeled and cubed
1 Apple – peeled, cored and cubed
1 Avocado
1 Tbsp Tamari, or Nama Shoyu
2 Tbsp Olive Oil
½“ Ginger – minced
1 tsp Salt
½ tsp Cumin
¼ tsp Onion powder
¼ tsp Cinnamon
1 to 1 ½ cup Water, as necessary to reach desired consistency
Directions
Blend all ingredients except avocado together in blender. When ingredients are well pureed add the avocado to make creamy smooth. This soup can be served cold or warm. It will keep for 2 days in the refrigerator.
Butternut squash is easy to peel with a vegetable peeler.
Raw soups can be heated up by placing a bowl of soup into another bowl, or pot, of hot water until the soup gets very warm. This is the safe way. You can also just heat up a pot of soup, being very careful to stir lots and check that the temperature doesn’t come up to over 115 degrees. This really is quite hot. Raw soups can be eaten warm too. Great for the wintertime!
Make Raw Butternut Squash Soup with me, on YouTube
