Rating4.5/5 (from 6 ratings)4.5
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
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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