1 cup butternut squash, cut into chunks
¾ cup (a fistful) fresh cilantro/coriander, washed
¼ cup yellow squash, pieces to blend
3 slice cucumber (peeled or unpeeled), sliced to blend
.125 cup mango (fresh or frozen), pieces to blend
2 teaspoon curry powder (season to taste)
.375 cup almond milk
¾ cup pure water (more or less to taste)
1 teaspoon olive oil
1 teaspoon flaxseed oil
2 tablespoon liquid aminos
1 teaspoon sea salt (optional)
¼ cup carrot juice (fresh or bottled)
1 dash red pepper flakes, hot, optional ("pepperoncino")
Several hours (or the night) before preparing this soup, marinate 1/2 cup of the butternut squash pieces (in or out of the fridge) in a mixture of liquid aminos, olive oil, curry powder, and red pepper flakes. The pepper flakes are optional.Set this aside. Put all other ingredients in a blender and liquify. Pour some soup, add chunks of marinated squash, and eat.
Marian's ThoughtsBy marian
A delicious, nutritious, and soothing soup.
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