I had a real taste for one of my favourite cooked soups of the fall, curried butternut squash soup. Since I had leftover squash from the last Do-it-yourself-workshop and supper ( where we prepared delicious Italian favorits à la raw), I was determined to recreate the same comforting, satisfying soup And I think, for my taste, I managed to do just that! I served the soup with a simple green salad accompanied by some dehydrated black sesame and sunflower seed bread from Any Phio's book.

Pour yourself a bowl, and get your spoons moving!

I hope you will enjoy this as much as I did!

- Ildiko

 

Curried Butternut Squash Soup

Ingredients:

2 servings

1 cup butternut squash peeled and cubed
1 cup (about) gala apples chopped
1 cup water
small piece of ginger (1/4 tsp)
1 tsp lemon juice
3 soft, pitted dates
1tsp curry powder
1 tsp miso

Preparation:

Put high water content ingredient in your blender first, which will be your apples in this recipe. Add the squash, ginger, miso, dates, lemon juice, curry powder and then water. Do not put all the water at once, it is best to work with the liquids as you go, in order not to water down your soup too much.  Blend your soup till smooth (adding the rest of the water as needed). If you would like your soup warmed, run your blender longer and in a while you will have a still raw, but slightly warm, delicious soup!