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17 October 2009

Warming Winter Squash & Red Pepper Soup


1 medium winter squash
1 red pepper
3 cloves garlic
1 T fresh ginger
1/4 c cashews
1 t celtic sea salt

Peel squash, set aside seeds and dice. Combine with all ingredients and blend in favorite high speed blender. I highly recommend the Vita-Mix or BlendTec for their speed, efficiency and durability. Allow the soup to come up to a warm temperature around 108 degrees. Serve in favorite bowls and drizzle with agave nectar, garnish with seasonal herb and freshly cracked peppercorns.

1 comment:

  1. Hi Corinne: I made this the other day (minus the cashews due to allergies and light on the garlic to please hubby) and it was yummy. Had a great kick to it with the ginger and felt like I was feeding my body such goodness.

    Namaste,
    Janice

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