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Spicy Butternut Squash Soup

kevingianni's picture
We’re back in the kitchen with a fun and super easy raw food recipe… Annmarie and I love soup and this one is a great one for all those fall and winter vegetables. We also get a little closer to revealing our plans for 2009… take a look…
Ingredients
  Butternut squash 2 Cup (32 tbs)
  Sprouts 2 Cup (32 tbs) (Broccoli, Pea Shoots, Clover, Sunflower, Or Any Combination)
  Water 2 Cup (32 tbs)
  Almonds 1⁄4 Cup (4 tbs), soaked overnight and blanched
  Chopped yellow onion 1⁄2 Cup (8 tbs)
  Ground ginger 3⁄4 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Cumin 1⁄2 Tablespoon
  Coriander 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm)
Directions

Blend adding water in slowly to get to your desired thickness. Garnish and serve :-)

If you like it more on the sweeter side you can always add 1 cup of fresh orange juice in place of the water.
For more information please visit: http://www.RenegadeHealth.com

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
American, Appetizer
Cuisine: 
Spicy
Course: 
Blending
Taste: 
Soup
Preparation Time: 
15 Minutes
Servings: 
4
Enjoy the fall season with a spicy butternut squash soup. Watch this amazing video to make a delicious creamy soup with the goodness of almonds. The video is step wise and well explained. So see this video and relish the fresh flavors of this fall season!

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