Buttercup Squash Soup
I love squash and I found a delicious way to eat it raw or almost raw. The secret ingredient is hot water. It is a comfort soup for the fall season. It is ready in minutes and may be a complete meal by itself. I served it with sunflower greens. It is surprisingly filling.
I chose buttercup squash as I found it the sweetest and most flavorful eaten raw among all winter squashes. You can also use butternut, hubbard or delicata. If the squash has ribs it is difficult to peel.
2 cups buttercup, peeled and chopped in 1 inch cubes
2 cups hot water
2 celery stalks
½ cup sweet onion
1/3 cup raw cashews or hemp hearts
2 tsp miso
1 clove garlic
1 tsp 5 spice or pumpkin pie spice
1 cup micro greens such as pea shoots, sunflower greens, chopped
Place the water and buttercup in the blender and blend until smooth.
Add the rest of ingredients and blend until smooth.
Garnish with chopped microgreens.
Serve immediately while the soup is warm.