Butternut Squash Bisque
Equipment needed: high-speed blender or food
processor
Makes 6 cups
Ingredients
•
1
cup butternut squash (or Chinese pumpkin),
peeled and chopped
•
1
mango, peeled and chopped
•
1
cup coconut meat, tightly packed
•
1
cup yellow or orange capsicum (bell pepper), seeded
and chopped
•
¾
cup celery, chopped
•
2
Tbsp nutritional yeast
•
2
tsp unpasteurised miso paste
•
2
Tbsp onion powder
•
¼
tsp ground turmeric
•
¼
tsp ground nutmeg, reserve a pinch for garnish
•
½
tsp ground cumin
•
A pinch of Pink Himalayan crystal salt
•
2
cups filtered water
Method
•
Place all ingredients into a high-speed blender and blend
until creamy smooth and well incorporated.
•
Pour into bowls and serve with a garnish of grated nutmeg
on top.
•
This soup stores well in an airtight container in the fridge for
up to 5 days, or can be frozen for months and defrosted bain
marie-style to lukewarm, or warmer if you prefer.
•
Variation: If you’re making this recipe for an adult, add 1
clove of garlic.
To learn more about Rawthentic Food Chef Priscilla, click
www.rawthenticfood.com
.
Shopping for all things raw?
Visit her online store at
www.rawthenticfoodstore.com
.
Chef Priscilla offers organic living food classes and dining
experiences at two locations: The Studio by Culinart and
Grassroots Pantry. Find details on the Rawthentic Food website.
Chef Priscilla and her son Luca
Photo by Kate Baumgartner@LotusBlu
December 2012
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