Rating4.2/5 (from 5 ratings)4.2
1 cup squash (grated)
1 baby coconut (meat and water)
2 tablespoons almond butter
1 yellow mango or about 1/2 a regular
1 teaspoon ginger (ground dry or freshly grated)
Pinch of cayenne (to taste)
1 clove garlic
1 teaspoon nama shoyu (or more to taste)
2 tablespoons cilantro (chopped)
2 tablespoons green onion (chopped)
1. Blend all ingredients, except cilantro and green onion. I used my regular Osterizer blender.
2. Blend until perfectly smooth. You may have to add a little water or more coconut water to achieve the desired consistency. I like mine like a thin bisque.
3. Adjust spices to your taste buds. It is good slightly hot. Stir in cilantro and green onion. You can warm it in the dehydrator or coffee maker, or enjoy it as is.
Daniefon's ThoughtsBy daniefon
This was one of my favorite cooked soups.
I converted it to raw and think I like it even more!
Butternut or acorn squash can be substituted for the pumpkin. I imagine sweet potato would work great too.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note