As the weather cools down, there's nothing quite as comforting as a warm bowl of soup. And if you're looking for easy raw vegan recipes that are packed with flavor and nutrition, this vegan curried butternut squash soup is sure to hit the spot. With its creamy texture, spicy kick, and subtle sweetness, this soup is the perfect balance of hearty and healthy. Plus, it's easy to make and can be customized to your taste preferences. So, grab your favorite soup pot, some fresh vegan cooking ingredients, and let's get started on this raw delicious recipe that's perfect for any chilly evening.
The following recipe is found on page 68 of Hallelujah Holiday Recipes by Rhonda Malkmus:
Ingredients
- 1 Cup Medjool Dates (pitted and soaked in 1 cup distilled water 2-3 hrs & drained)
- 1 teaspoon EACH of the following: Cinnamon, Cumin, Mustard powder, Celtic Sea Salt, & Cayenne pepper (to taste)
- 1 inch fresh Gingerroot
- 3 cloves Garlic (peeled)
- 2 teaspoons Curry
- 1 tablespoon Orange zest (made by grating the outside of an orange)
- 2 cups fresh Orange juice
- 1 cup Distilled Water
- 1 Avocado (peeled and pitted)
- 1 medium Sweet Onion
- 4 cups Butternut Squash (peeled and cubed)
- 1/2 cup Pumpkin Seeds (washed, soaked 8 hours, and drained)
Method
- Place all ingredients in Vita-Mix or blender and process until creamy. ENJOY!
*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.
