|Butternut Squash Soup|
|Butternut squash going into the oven to roast|
|roasted Butternut squash cubes|
|grating nutmeg with a microplane gives a better flavor|
|Medjool dates have a large seed in the center. Slice the date in half lengthwise and remove the pit.|
This recipe is adapted for my preferences from Brad Gruno in his book, Brad's Raw Made Easy.
|When a recipe calls for soy sauce, this is one choice |
available to those who are gluten-intolerant
|soup ingredients will be processed in my Vitamix blender|
A Vitamix is not essential for this soup recipe, but it does make the preparation very easy. Any high-powered blender should work.
|the soup is now blended and ready to eat, or it can be gently heated in a sauce pan if desired|
4 cups peeled, chopped Butternut squash
1 cup fresh apple juice (or bottled if you prefer)
1/3 cup orange juice (fresh or bottled, your preference)
1/3 cup water
1 stalk of celery, chopped (include the leaves)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 pitted Medjool dates
1 teaspoon sea salt
dash of soy sauce
|I did not make these indentations, but they look like an|
exclamation point to me!