Ingredients
1 cup butternut squash, cut into chunks
¾ cup (a fistful) fresh cilantro/coriander, washed
¼ cup yellow squash, pieces to blend
3 slice cucumber (peeled or unpeeled), sliced to blend
.125 cup mango (fresh or frozen), pieces to blend
2 teaspoon curry powder (season to taste)
.375 cup almond milk
¾ cup pure water (more or less to taste)
1 teaspoon olive oil
1 teaspoon flaxseed oil
2 tablespoon liquid aminos
1 teaspoon sea salt (optional)
¼ cup carrot juice (fresh or bottled)
1 dash red pepper flakes, hot, optional ("pepperoncino")
Recipe Directions
Several hours (or the night) before preparing this soup, marinate 1/2 cup of the butternut squash pieces (in or out of the fridge) in a mixture of liquid aminos, olive oil, curry powder, and red pepper flakes. The pepper flakes are optional.Set this aside. Put all other ingredients in a blender and liquify. Pour some soup, add chunks of marinated squash, and eat.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
My Notes
You do not have any notes. Add some here. Notes are private and are only visible to you.
Add New NoteSimilar Recipes
Hello Beautiful!
It looks like you're new to The Rawtarian Community. If you'd like to get involved, click one of these buttons!
Login to Community Signup for an account Login using FacebookCommunity Recipes
Search Recipes
Community Forum
-
where to buy epson salt
JamieC1 - 5 hours 56 min ago -
mental illness
dejavustas - 1 day 3 hours ago -
Order Raw Vegan Food Websites
alexcary37 - 1 day 4 hours ago -
popcorn??
Cougerom - 2 days 4 hours ago -
Telegram::(@rubengrainger.)How much is a gram of DMT?
leep9 Deleted - 5 days 11 hours ago
Top voted
All
Leave a Comment
The Rawtarian wants to hear from you! Let's get the conversation going! Leave a comment or review below.