As the chill of winter is just about knocking at our doors, we may find ourselves wanting to consume more restorative foods that energize us from the inside out, and also that are an absolute delight for our taste buds. While apple is famed for having that type of flavor that would go decently well with any kind of food, it is particularly fabulous when combined with squash, almond milk and tarragon, in this scrumptious and heavenly apple and butternut squash raw soup!
Not only can this soup make for a nutritionally dense and satisfying breakfast, but it comes highly recommended for those cold winter days when our metabolisms slow down and our biological clocks switch our bodies to what I like to call "the winter mode".
If you find that you are striving to conserve, rather than spend energy during the winter, adding more squash and other carotene rich foods to your diet is definitely the way to go.
Squash provides notable amounts of energy giving complex carbohydrates, as well as omega-3 fatty acids, folate, niacin, copper, tryptophan, manganese and dietary fiber. Moreover, apples can provide important benefits for nearly every system in the human body, including neurological (through the prevention of dementia), cardiovascular (by decreasing blood cholesterol levels), digestive (by supporting colon and intestinal health and regulating metabolism), as well as reproductive (through the prevention of prostate cancer).
This cracker was inspired by one of my favorite autumn soups and is a great way to make use of all those apples, squash and onions kicking around come fall. Check out our raw foods blog for more chip & cracker recipes: http://eatingfoodraw.com
This recipe is straight from "The Art of Raw Living Food" by Jenny Ross and Doreen Virtue -They own a raw restaurant in Orange County, Ca called 118 Degrees. I loved the food and drinks at the restaurant and bought their book (which is full of restaurant quality, tasty stuff!) If you're in Southern Ca be sure to check it out! The soup itself is hearty and a bit sweet. Unfortunately, the raw butternut squash was difficult for me to cut into small bits but worthwhile once done. Also, I do not have a high powered blender so the soup wasn't super smooth but it was still good. Enjoy!