Raw Recipe – Butternut Coconut Soup

Eating raw, soups are a quick and easy way to get the calories we need, filling us up to feel satisfied without weighing us down, and also versatile. In this post, I’m sharing with you one of my recent soup creations, Butternut Coconut Soup, a tasty, sweet soup … so you could even use it for desert 🙂

BUTTERNUT COCONUT SOUP
(c) 2011 Chef Allie

Ingredients:
* meat of 2 fresh young coconuts (that means the white ones, not the old, brown, hard ones)
* 1 1/2 cup coconut water
* 1 cup butternut squash, cut in med. to sm. cubes or shredded (acorn squash or other similar members of the squash family may be substituted for the butternut)
* 8 organic dates
* 1 pinch nutmeg
* 1 pinch cinnamon
(alternate to nutmeg and cinnamon would be 2 pinches of pumpkin pie spice blend)

To Serve:
Blend the ingredients until smooth, and enjoy.

Note: If you feel like dressing it up, you can add a sprig or two of cilantro, or make a cashew or macadamia nut cream, and place a dollop of that on top just prior to serving, using a knife or chop stick drawn through the cream to create a pretty pattern, like a swirl, or just the dollop with a fan of strawberry could be a nice touch if serving as a desert.

Please leave me a note, letting me know how you liked this recipe, and if you made any changes or additions to it that you thought added to it nicely too … others might like to know that as well.

To Your Most Vibrant Health, Chef Allie

2 comments on “Raw Recipe – Butternut Coconut Soup”

  1. Sue says:

    I was told that the young coconuts are dipped in formaldehyde so not to use any more. have you heard differently?

  2. admin says:

    Some are dipped, and some aren’t. The general consensus at this time for most in the raw food world is that the formaldehyde doesn’t penetrate the shell, and therefore, as long as one is careful in opening the coconut, you can safely use and eat the inner juice/milk and pulp.

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