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.
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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.
ReplyDeleteNamaste,
Janice