Warming, satisfying and creamy!

Recipe Directions

Place diced squash in warm water (under 120 F) to pre-heat. This will also soften it a bit

Blend in Vita-Mixer (or other strong blender)

banana

coconut milk (warmed to touch in double boiler type pan)

dates

spices (vary them to your liking- pumkin pie spice, thai blend spice)

Drain Squash retaining soaking water

Add Warmed squash and blend until creamy adding a little bit of warm soaking water as needed to keep blending

Serve in pre-warmed bowls with a sprinkle of finely chopped walnuts or pecans for garnish, if desired

Enjoy!

1Christine's Thoughts

Warming, satisfying and creamy!

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Orgle's Review

Butternut Squash Soup
5
5 out of 5

Exactly what I was looking for, and perfectly suited to making substitutions!

I used two carrots and 6 extra dates (since I didn't have a ripe banana on hand), prepackaged creamed coconut and 2 cups of warm water. Fantastic!

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This was AWESOME!! Creamy, almost like a milkshake. I made mine in the Vitamix and let it heat up before I ate it....mmmmmm. I didn't soften my squash first...just used a super sharp knife. :)

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mmm instead of bananas, dates and coconut milk, i substituted coconut cream (2 tbsps) used an extra ccup of squash, and water. Also, i used summer squash and zucchini. Topped with flax flour, hemp seeds, cayenne, and pumpkin seeds. A++

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I don't use bananas, either. I am thinking of trying it with a little agave nectar to compensate for the sweetness of the banana?

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how do you get raw coconut milk? Do you make it yourself from coconut flesh? Do you need a special juicer for that? I have a vita-mix and a cheap centrifugal juicer and a lot of coconuts in our friend's backyard (we live in Florida).

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i do not use bananas... it sounds as it would not compromize recipe too much. what do you think?

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A little update...I have started making this without the coconut as it is too rich for me to digest sometimes. I just use the water and whatever fruit I have around...apple is most often in my fridge. Also, you need to fool around with any recipe to see what spices, nuts etc agree with you. Anyone with concerns about temp and raw should really check out the website I listed above as well as the work by those specialists mentioned. It will help so much!

take care,

Christine

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From the "Exalibur" dehydrator web site at http://www.excaliburdehydrator.com/vegetarian.htm

In their "Letter to Raw Foodists",

"Twenty years ago Ann Wigmore spoke to Roger Orton personally and said that the food temperature had to go above 120 degrees for a period time before the enzymes were destroyed. Again in our discussions with Viktoras he said the same thing."

This company has done extensive research and teamed with many respected raw foodist to get their input and research.

They offer an impressive amount of info regarding preserving enzymes as well as ways you can test your foods to see if they are still active and "alive"

I am going to post this to one of the forums as well, as it is a huge concern all raw foodists have and need to understand to be able to get the most enjoyment as well as nutrition out of their recipes!

Enjoy!

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I'm not very experienced, but my rule of thumb is that if it's hot enough to burn your tongue, it's hot enough to kill an enzyme. If you are trying to live a strick raw diet then you must be more careful, but otherwise just make sure that you don't leave the food in the hot water for too long. Remember that although the water, dehydrator or oven that you are using may be over 47'C, it's the internal temperature of the food you are warming that is most important.

Any thoughts from someone with more experience?

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i made this with spaghetti squash but it was still absolutely wonderful! mmm what a good recipe.

is it still raw with the double boiler idea and heating up the squash in a bowl of hot tap water? i don't have a thermometer so i can't measure it, but approximately?

mmmm.

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