Wow! November already. The months started with fog, drizzle and a rather cold weather as if to help us reflect on the intricacies of life and death on the All Souls’ Day. But we don’t want to get lost in melancholy, do we? So let us size the day and bring some light into the kitchen at least.
Fall is a perfect time for a soup, so let’s make some. The only difference is that raw soups are not served steaming hot, but they are just as tasty and nutritious as any other comfort bowl out there.
- 1/2 medium large butternut squash
- freshly pressed juice of 3 oranges (about 1 1/2 cups)
- 1 cup cashew nuts, soaked in water for ca. 4 hours
- 1 thumb sized fresh turmeric root
- 1 clove garlic
- 1 tsp cayenne pepper (or small hot chili pepper)
- 1 tsp pink Himalaya salt
- 1 Tbsp virgin olive oil
- 1 tsp raw pumpkin seeds for garnish
- Wash, peel and chop the butternut squash. You should have at least three cups.
- Toss cashew nuts into a bowl of a blender or a food processor. Add orange juice and blend until well combined. Add butternut, garlic and turmeric and blend until the consistency is nice and creamy. If the soup is too thick add more orange juice or some freshly filtered water.
- Add cayenne pepper, salt and olive oil and whiz again. Adjust the taste to your personal liking and serve. Garnish with pumpkin seeds and enjoy in good company!
In radiant health – passionately raw – Dominique