RawFoodBlog

Butternut Squash Soup
1 and 1/2 cups water (1/2 apple juice or mango or apricot juice works too!)
2 cups butternut squash, diced
4 ribs of celery
2 Tbs. tahini
2 green onions
1/2 cup fresh basil
1/2 tsp. sea salt
1/2 tsp. paprika
Blend the water and half of the butternut squash. Add progressively the other half as well as the rest of the ingredients and blend. This is a sweet soup that will surprise more than one. It is ideally made using a heavy-duty blender such as the Vita-Mix. Blend twice for a hot soup!

To see this recipe, go to:

1 cup sprouted seeds: butternut squash, pumpkin, sunflower, or a mix of all three (to sprout, soak one day, drain off the water, then sprout and dry one day.)
1 T. raw honey or agave
1 T. coconut oil
1/2 T. salt
Mix all in a bag and pour over a dehydrator tray. Dehydrate for 104 degrees for 24 hours. A delicious recipe!

1 butternut squash, peeled and cubed

1/2 onion, diced

1 apple, minced

1/3 c.  basil

1 tsp.sea salt

1 tsp. cold pressed olive oil

1/2 red bell pepper,chopped

1 clove garlic, minced

3 sundried tomatoes, chopped

1/4 c. walnuts,chopped

1 tsp. garam masala

Process squash and apple in food processor until it looks like a fine rice. Mix by hand the other ingredients. Stir and serve warm. It’s wonderful with a nut or seed yogurt!

I made these crackers to use up half a butternut squash. They were pretty good, on the sweet side of course:

M’s Butternut Crackers

All in the food processor:
1/2 butternut squash
Garlic greens, whatever is available
1 cup sprouted oat groats
1 cup sprouted chickpeas
Juice of 1 lemon
1/8 cup soy sauce
1/2 sweet white onion
6 walnut halves (a lot more if you are not watching your fat content)

Smooth mixture onto dehydrator sheet and score into crackers. Flip after 6-8 hours and continue dehydrating until dry through – about 12 hours total depending on moisture.