Butternut squash is one of my favorite autumnal foods, and autumnal is one of my favorite pretentious words. So here is some soup I made for lunch today (challenge no. 20). The recipe comes from choosingraw.com. It came out having an applesauce-type consistency (I was going for creamy), so that's why it looks like orange applesauce. This is probably because I had to use a food processor instead of the recommended high-speed blender and also I'm not a very good cook. But I like the taste. It's both refreshing and hearty, if that is possible.
Ingredients (serves 2-4)
4 cups butternut squash, chopped
1 cup fresh apple juice or cider
1/3 cup orange juice
1/3 cup water (a bit less if you like a very thick soup)
2 large stalks celery
1 tsp cinnamon
1/2 tsp nutmeg
4 pitted and soaked dates (or 2 tbsps agave)
1 tsp salt
Dash of soy sauce
Dash of onion powder (or some fresh onion if desired)
Instructions:
Blend in a high-speed blender. Serve chilled or warm. You could also steam the squash beforehand for an easier blending experience.
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