Creamy Raw Butternut Squash Soup with Marinated Mushrooms
Difficulty 5 minutes Serves 1
A raw blended soup by Emily von Euw of This Rawsome Vegan Life
perfectly tailored for the winter season! Make it with hot water if you're craving a little warmth in your belly, however the spices of cinnamon, cumin and ginger are definitely warming in and of themselves. Serve with raw crackers and a delicious side of greens.
Ingredients Marinated Mushrooms: 1 cup chopped mushrooms (I used a mix of oyster and baby shitake) 1 teaspoon each of tamari and extra virgin olive oil Soup: 4 cups butternut squash (peeled and chopped) 3 tomatoes 1 tablespoon miso 1 tablespoon apple cider vinegar 1-2 cups hot water or non-dairy milk 1-2 peeled garlic cloves 1 tablespoon peeled fresh ginger 1 teaspoon each of cinnamon and cumin Himalayan crystal salt and pepper, to taste 1/4 cup extra virgin olive oil
Directions 1) To marinate the mushrooms: coat the mushrooms in the tamari and oil and let them sit in the oven or dehydrator at a low temperature until they