Butternut Squash Soup


Ingredients:

  • 5 cups peeled, cubed raw butternut squash
  • 2 cups coconut milk
  • 1 orange, peeled
  • 1/2 yellow onion, roughly chopped
  • 1/4 raisins or bit of agave/honey (to sweeten)
  • 1 Tbsp your fave curry powder
  • 3 T ginger, peeled (or more, to taste)
  • 1 clove of peeled garlic
  • 1 t cinnamon 
  • 1/2 cup vegetable stock (not raw, but adds to the flavour)
  • Water or orange juice as needed

Preparation:

Blend all ingredients together in Vita-mix or other high-speed blender until smooth, adding water as needed. Taste it and see what you think. Add more/other ingredients until you like what you taste. Put into bowls. 

Cashew Cream:

Ingredients:

  • 3/4 cup cashews
  • 3 dates
  • 1/2 t cinnamon 
  • 1/2 t garlic powder and onion powder - don't use too much, you want the cream to be a little sweet
  • Water as needed

Preparation:

Blend all ingredients in high-speed blender until smooth, adding water as needed. It should be about the same consistency as the soup, and a little sweet, not very spicy.

Drizzle onto soup in bowls and top with a sprig of carrot greens, or other pretty herbs you have around. Enjoy!

Remember, if it's too chunky: just strain it. It will become like creamy cooked soup.

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