Butternut squash actually makes a nice raw soup when it is cut finely and allowed to marinade in salt and an acid to soften the flesh. I really enjoyed this curried version. The pear is an important sweet counterpart to the savory curry flavor. The soup can be eaten cold or warmed.
Raw Curried Butternut Squash Soup
- Prep Time30 min
- Yield4 servings
- Energy282 cal
Ingredients
- 1 c butternut squash, spiralized or finely chopped)
- 1-2 T lime juice, enough to coat squash
- 1 pear, diced
- 2 T shallot or red onion, diced
- 1 clove garlic
- 3 T grated ginger
- 1 T garam masala
- 1 cup raw cashews, soaked
- 2 cups water
- 1 T vegetable bouilon
- 1 c coconut milk
- 1 T coconut oil
- 4 T chopped cilantro
- Large pinch of sea salt
- Large pinch of pepper
Instructions
1
Spiralize or chop the butternut squash. Let sit in lime juice and salt for at least 30 mins.
2
Put squash and remaining ingredients in the blender. Blend until smooth.
3
Stir in cilantro, salt and pepper to taste.
- Amount per serving
- Calories282
- % Daily Value*
- Total Fat18.95 g26.32%
- Saturated Fat6.39 g31.95%
- Polyunsaturated Fat2.7 g
- Monounsaturated Fat8.05 g
- Sodium382.71 mg16.64%
- Total Carbohydrate25.91 g9.42%
- Dietary Fiber4.98 g17.79%
- Total Sugars8.38 g
- Sugar Alcohal1.05 g
- Protein7.16 g14.32%
- Vitamin D (Cholecalciferol)30 IU3.75%
- Calcium80.7 mg6.21%
- Iron3.15 mg17.5%
- Potassium512.3 mg10.9%
- Vitamin A6152.71 mcg683.63%
- Vitamin C (Ascorbic Acid)13.59 mg15.1%
- Vitamin E (Tocopherol)1.15 IU3.48%
- Vitamin K26.54 mcg22.12%
- Vitamin B1 (Thiamin)0.19 mg15.83%
- Vitamin B2 (Riboflavin)0.05 mg3.85%
- Vitamin B3 (Niacin)1.07 mg6.69%
- Vitamin B6 (Pyridoxine)0.27 mg15.88%
- Folate37.04 mcg9.26%
- Vitamin B12 (Cobalamine)0.75 mcg31.25%
- Vitamin B5 (Pantothenic acid)0.57 mg11.4%
- Phosphorus228.32 mg18.27%
- Magnesium131.08 mg31.21%
- Zinc2.25 mg20.45%
- Selenium8.52 mcg15.49%
- Copper0.84 mg93.33%
- Manganese0.9 mg39.13%
