Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Cuisine: raw food, raw vegan, gluten-free
Serves: 4-5
Ingredients
Butternut Squash Soup
  • 4 cups butternut squash
  • 1 large carrot
  • 1 stalk celery
  • 1 large apple
  • 1 Tablespoon nutritional yeast
  • 1 small clove of garlic
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 Tablespoon olive oil
  • ½ cup cashews
  • 1¼ teaspoons salt
  • ¼ teaspoon sage
  • A small pinch of nutmeg
  • 2½ cups water
Cashew Cream (optional)
  • ½ cup cashews
  • 1 Tablespoon lemon juice
  • ¼ - ½ cup water
  • A pinch of salt
  • Some pumpkin seeds for topping (optional)
Instructions
Butternut Squash Soup
  1. Soak the cashews for 2-4 hours. Rinse and drain.
  2. Rough chop the butternut squash, carrot, celery, and apple to help the blender.
  3. Add all ingredients into the blender and blend until smooth. If you like a thinner soup, add more water until you achieve the desired consistency. Adjust the seasoning if it gets too watered down.
If you own a high speed blender:
  1. Keep running the blender for about a minute and a half longer, until the temperature reaches 110°. Be sure to check the temperature with a thermometer in between so it won't go over 110°. Once it reaches 110°, transfer it into a bowl right away.
  2. Top with cashew cream and pumpkin seeds (optional), and serve immediately.
If you don't own a high speed blender:
  1. Pour the soup into a pot and heat it up on the lowest flame on the stove top. Stir constantly so you don't get a hot spot. Check the temperature carefully with a thermometer. Once it reaches 100°, turn off the heat and transfer into a bowl.
  2. Top with cashew cream and pumpkin seeds (optional), and serve immediately.
Cashew Cream (optional)
  1. Soak the cashews for 2-4 hours. Rinse and drain.
  2. Add all the ingredients except for water into the blender and blend. Slowly add water until you achieve a smooth cream and no more.
Notes
If you choose to make the cashew cream for topping, make it before you make the soup.

Keeps for 3 days in the refregirator, stored in an air-tight container.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-butternut-squash-soup/