Butternut Squash Soup

2 medium sized butternut squash
4 cups unsweetened almond milk
¼ cup grade B maple syrup
1 tbsp. cinnamon
½ cup water

Step 1) Preheat your oven to 350°F; cut both the tops and bottoms off the squash, slice the squash in half vertically and scoop out the seeds; place the squash skin side up in a glass baking dish filled with the water; bake approximately twenty minutes, or until tender but firm

Step 2) Spoon three of the squash into a blender and blend with the almond milk, scoop out and cube the remaining squash half into a pot

Step 3) Pour blended mixture over the cubed squash, add maple syrup and bring soup to a low simmer for 10 minutes, lower heat and sprinkle on cinnamon.

Suggestion: Enjoy next to a fire on a chilly evening, or share with your family around the holiday table. Also, you can leave out all the above and just blend the cubed squash with fresh squeezed orange juice to desired consistency for a RAW variation. Try with 1 tsp. of curry or 1 tsp. of cinnamon. This is a good example of easily substituting raw foods into your diet.

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