Submitted by bellasera on August 18, 2007 - 8:27pm
Yields 4 servings
This soup is great, especially in the winter when fresh veggies might not be as available as most of us would like. It purees up nicely.
Good with raw corn chips
1 acorn squash or butternut squash, peeled, seeded and chopped
½ cup raw almond butter
1 tablespoon curry powder
¼ teaspoon nutmeg
4 cup water
¼ inch fresh gingerroot, peeled and chopped finely
¼ teaspoon celtic sea salt
Combine all ingredients in blender and blend thoroughly. Serve with raw corn chips or veggies sticks.