Butternut Squash Coconut Soup: Raw Elegant Soups

 

Yummy Yummy Yummy Raw Butternut Squash Coconut Soup in my TUMMY!

The soup has a really buttery flavor even though it contains no oils or fats aside from the fresh almond milk. It has a few more spices than Ann Wigmore might have been comfortable with. But other than that, it fits right into her diet. Nothing fancy about these ingredients at all. Combined together: YUM!

Serves: (depending on bowl size, 10ish)

Ingredients (use organic)

  • 3 cups chopped, peeled butternut squash
  • 2 1/2 cups shredded coconut  (macaroon cut preferably)
  • 6 cups fresh almond milk (make your almond milk by blending in a high-speed blender 1 cup of raw soaked almonds with six cups of purified water
  • 2 oz fresh squeezed lemon juice
  • 1/2 Tablespoon curry
  • 1/2 teaspoon cinnamon
  • 1 teaspoon Himalayan sea salt
  • 4 cloves garlic

Directions: Blend all ingredients in high-speed blender until smooth and creamy. Pour into glass or stainless steel bowl and dehydrate at 110 degrees for 90 minutes. Serve warm.

 

 

 

 

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