Raw Butternut Squash Soup
4 cups butternut squash puree, pure the squash with filtered water to almost a juice, a cup or more
1/4 cup cashews
1/4 cup pine nuts
1 small avocado, mashed
2 TB ginger, minced
2 tsp. Shoyu
Juice from one lemon, I used a Meyer lemon, very nice!
1/2 tsp. curry powder
1/4 tsp. dry dill
Pinch sea salt
Pinch freshly ground black pepper
Place 1 cup butternut squash 'juice', nuts, and avocado in a blender, and blend on high speed for 20 seconds or until mixture is smooth.
Add ginger, shoyu, lemon juice, curry powder, dill, cayenne, salt, and pepper and blend on low to medium speed for 15 to 20 seconds. Slowly adding remaining squash 'juice' through the top while blending on low. I used the soup setting on my Blendtec which blends it for a minute and a half at high speed. The soup warms up, but it doesn't cook.
I used fresh beet pure, fresh beet julienne strips, a little cilantro, and chopped scallions for a garnish.