Looking for some fun new raw food recipes for the fall? I love using local, organic, whole-food ingredients that are in season. The farmers markets are overflowing with all sorts of pumpkins and squashes right now. Next time you’re at your local farmers market, pick up a butternut squash and try out this raw butternut squash soup recipe – it’s delicious!
I know there’s some controversy about whether you should eat squash raw or cooked. Some say that it’s too hard to digest raw squash, and others disagree. I personally don’t find this to be true at all, especially when blended in a raw soup. I find raw squash to be sweet, tasty and very easy to digest. Like with all foods, you need to discover what’s true for you. I know that since I transitioned to a raw food diet many years ago, my digestion has immensely improved. I rarely, if ever, get gas or bloating from eating these “hardier” raw foods.
Raw butternut squash is not only super tasty, but it’s super nutritious too. Butternut squash is a great source of vitamin A, (100 grams contains a whopping 10,630 IU Vitamin A! That’s over 350% of the recommended daily allowance (RDA). It’s also high in fibre, vitamin C, and also a great source of vitamin E, B1, and B6.
Butternut squash is one particular food that I like to eat both raw and cooked. On occasion I like to bake a whole squash in the oven, especially when I’m feeling colder and would like some warming up. But this raw butternut squash soup also does the trick. You can even warm it on low eat for a few minutes to (slightly) warm it up if you like.
Essential Kitchen Equipment
For this raw butternut squash soup recipe, all you will need is a a high powered blender. Vitamix Blender.
I personally use and recommend the Vitamix Blender. If you’re looking to buy a new blender, check out the review I wrote comparing the Vitamix with the Blendtec. A high-powered blender is one of the top 4 raw food kitchen tools I recommend stocking your kitchen with.
Ingredients for Raw Butternut Squash Soup
Add the following ingredients in a high-powered blender and blend until smooth:
- 1 pound of squash cut up into smaller cubes
- 2 inch of turmeric
- 1.5 cups coconut water (or coconut milk for extra creaminess)
- 1 yellow or orange bell pepper
- 2 dates
- 1 teaspoon cumin
- Juice from 1 medium lemon
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Sun-dried Tomato Garnish
Blend in a high-powered blender:
- ½ cup sun-dried tomato soaked in 1 cup of water
- Add to blender the juice from 1 lemon
Place butternut squash soup in a bowl and add a dollop of tomato blend.
Slice kefir lime leaves as thinly as possible and add that as your last garnish on top of the sun-dried tomato.
Kaffir lime leaves come from a kaffir lime tree and are regularly used in traditional Asian cuisine. You can check your local Asian markets for kaffir lime leaves.
Hope you enjoy this raw butternut squash soup during these beautiful fall months.
Aloha from the Big Island of Hawaii,