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.

 

 

 

 

Author: Robert Morgan Certified Naturopath

Robert C Morgan - "Bobby" is the past Health Education Director at CHI. A certified Naturopath, Iridologist, Energy Practitioner, Colonic Therapist, Master Raw Live Food, Chef, Author, International lecturer, Teacher and Cancer "Surthrivor". Bobby is dedicated to continuing to carry out the work of Creative Health Institute, the vision of Dr. Ann Wigmore and all of the souls who have dedicated their lives to love peace, and natural health.