I’m baack! I am finally recovered from the hustle and bustle of Thanksgiving week. I had a wonderful raw Thanksgiving Dinner for the first time. I had intended to share my recipes with you but time got away from me. I will share them over the next few weeks so that you can try them yourself.
Today, I just felt like a day of simple meals. I have had only blended foods to give my digestive system a little rest. I recently discovered that I can have warm soup anytime by making one serving at a time with hot water. I know, kind of obvious, but it took me a while… Smile. During the warm months I had been making my favorite recipes in bulk so that I have food ready to eat but it take too long to reheat the food from the fridge.
Anyhow, I made a new butternut squash soup today that I loved. Of course, you can change the seasoning to suit your taste but I wanted to add some turmeric for the medicinal properties. The base is the indispensable Raw Vegetable Bouillon recipe I shared previously. This one works. Simple but tasty.
Raw Butternut Squash Soup with Turmeric
- Prep Time10 min
- Yield1-2 servings
Ingredients
- 1 pound of squash cut up into smaller cubes
- 10 oz hot water
- 1 T Raw Vegetable Bouillon
- 1 T agave
- 2 t turmeric
- 1 t cumin
- juice from 1 medium lemon
- salt and pepper, to taste
Instructions
Put the ingredients into blender. Pulse until smooth.
Serve immediately.
- Amount per serving
- Calories0
- % Daily Value*
