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Curried Butternut Squash Soup
By Jackie Graff
Living Food Feast from Sprout Café
Serves 8 |
Ingredients:
- 1 cup medjool dates soaked in 1 cup filtered water
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 inch fresh ginger root
- 1 teaspoon sea salt
- 3 cloves garlic
- 1 teaspoon cayenne powder
- 2 teaspoons curry
- 1 teaspoon mustard powder
- 3 cups fresh orange juice
- 1 avocado, peeled with seed removed
- 1 onion
- 4 cups fresh butternut squash, peeled and cubed
- ½ cup pumpkin seeds
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Advance Preparation:
- Wash pumpkin seeds, soak for 8 hours, drain.
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Steps:
- Place all ingredients in Vita-Mix, except for butternut squash and pumpkin seeds, blend until smooth.
- Add butternut squash, blending until very smooth.
- Place in serving bowl, garnish with pumpkin seeds, serve immediately.
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