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Rawsome Creations More than a NUT MILK BAG is perfect for for juicing, sprouting & making nut milks.

Butternut Squash Soup (non-fat version)

Yield: 8 cups

strawberries Ingredients

  • 1 small Butternut Squash, grated in a food processor (approx. 4 cups)
  • 2 small zucchini, rough chopped (approx. 1 1/2 cups)
  • 2 medium carrots, rough chopped (approx. 1 1/2 cups)
  • 2 stalks of celery, rough chopped
  • 1/2 of a medium red bell pepper, rough chopped
  • 2 cups water
  • 1/4 cup diced red onion
  • 1/4 cup nutritional yeast
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne
  • 2 tablespoons light miso

carrot Directions

Process the butternut squash in a food processor outfitted with the shredding blade. Place all ingredients except miso into a high speed blender and process until smooth.

Add miso and process again.

almond Notes

If you'd like to make it a little more creamy and luscious you could substitute the nutritional yeast with a little EVOO (extra virgin olive oil) avocado, cashews, cashew milk/cream or almond milk. This will give a little fat consistency, and bring all those flavors together. Or you could make the soup as above and garnish with a drizzle of pepper oil, diced avocados, cashew or almond cream. This would also give you that creamy fat consistency in every bite.

© Brenda Hinton 2011 / BH
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website by Sienna M Potts: Siennese.com
last updated 13 October 2016 :: noon Caspar (Pacific) time
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all website content copyright © 2017 Brenda Hinton
fruit & veggie illustrations copyright © 2017 Ellie DeSilva
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