Raw Food Recipe – Savory Butternut Squash Soup for Winter

Always up for a warming raw soup in the Winter, and having some extra ingredients on hand as I’m cleaning out supplies for move to CA next week, I just created this Savory Butternut Squash Soup. Many people look at Butternut Squash, a gourd look-alike, and wonder what to do with it. It makes a wonderful soup, among other things. While it can be a little bit challenging to cut, you can often ask the produce guys at your local store to do it for you, and wrap it for the trip home, so that it’s already in easily manageable pieces [or buy small ones, when you can find them]. Just taking off the tip top, and the bottom is easy, and then use a vegetable peeler to remove the outside waxy skin, and then cut it open from there, cleaning out the seeds before use. By the way, the seeds, similar to pumpkin, can be dried, seasoned, and used as a snack.


* 1 cup purified water
* 1 1/2 T wheat-free Tamari
* 2 Tablespoons First Cold-pressed Virgin Olive Oil (Bariani’s is the best Olive Oil that I know; see note below)
* 2 sticks of celery, chopped
* 2 teaspoons finely chopped onion
* 1/2 small butternut squash, chopped [= ~ 1 1/2 C]
* 2 med. cloves garlic, crushed
* 3 Tablespoons fresh Sage leaves, loose
* 1 teaspoon dried Thyme
* 1 teaspoon dried rosemary

Blend all of the ingredients together in a high powered blender until smooth, and enjoy.

Note: On the Bariani’s, the Olive Oil that I recommend and use in my kitchen, it is available at a good price via http://www.tinyurl.com/nhgxx3 . This link is also an excellent source for many other raw food sources and supplies, and equipment.

Please let me know how you liked the soup. I look forward to hearing from you soon.

To Your Most Vibrant Health, Chef Allie