Rating4.4/5 (from 5 ratings)4.4
1 large butternut squash, diced
1/4 cup extra virgin olive oil
1/4 cup pine nuts
1/2 Roma tomato
1 or 2 cloves garlic
2 tablespoons agave
2 cups warm water
1teaspoon sea salt
The needles of one rosemary sprig
Sprig of rosemary
Blend all the ingredients in a blender adding a little water at a time (be careful of the steam from the warm water blowing the lid off your blender). Blend until smooth, throw on the garnish, and serve!
GlitterGirl's ThoughtsBy GlitterGirl
This recipe is straight from "The Art of Raw Living Food" by Jenny Ross and Doreen Virtue -They own a raw restaurant in Orange County, Ca called 118 Degrees. I loved the food and drinks at the restaurant and bought their book (which is full of restaurant quality, tasty stuff!) If you're in Southern Ca be sure to check it out! The soup itself is hearty and a bit sweet. Unfortunately, the raw butternut squash was difficult for me to cut into small bits but worthwhile once done. Also, I do not have a high powered blender so the soup wasn't super smooth but it was still good. Enjoy!
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