Rating5/5 (from 1 ratings)5
YieldServes at least 2, maybe 4
1 Small butternut squash, peeled & grated
1 Whole, unpeeled yellow summer squash, washed & cut into chunks
1 Ear of corn, cut from the cob
1 cup Favorite raw salsa, or pico de gallo
1 tablespoon Cumin
½ cup Nut milk, (I used cashew milk I'd made for breakfast)
½ Medium avocado, cut into chunks
Sea salt to taste
Fresh cilantro to taste, minced
I took juleskess’s awesome advice and grated the butternut squash before putting it in my poor, overworked food processor, and I only used half of it because I got tired of peeling and grating!
I love winter squash, but what a lot of work they are. So anyway, combine the grated butternut, the summer squash (not sure what variety I had, it was shaped exactly like a zucchini but it was a gorgeous electric yellow color), corn, salsa, cumin and nut milk in your food processor and turn it on. As it’s blending up, pour in the water to your desired soup consistency. Personally, I like mine pretty thick. At this point I heated my soup veeeerrrry slowly and gently on the stove until it was just warm, but it’s equally yummy cold so whatever floats yer boat.
Then I diced up half an avocado, put it in a soup bowl and lightly salted it with sea salt, ladeled my soup over the avo, and sprinkled the top with minced cilantro. I’ll have the leftovers today for lunch and I’m thinking about making up some kind of cilantro pesto (cilantro, lime juice, olive oil, etc.) to swirl in. Mmmmmmm!! This turned out so yummy and satisfying!
Jenergy's ThoughtsBy jenergy
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