Raw Acorn Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Squash, winter, acorn, raw, 1 squash (4 inch dia) Celery, raw, 2 stalk, medium (7-1/2" - 8" long) Onions, raw, .5 cup, chopped Lime Juice, 4 fl oz Seaweed, Dulse, 2 tbsp (1/8 cup) Pepper, red or cayenne, 1 tbsp Cinnamon, ground, 2 tbsp Basil, 2 tbsp Carrots, raw, 2 carrot (7-1/2")
Peel squash with potato peeler. Cut in large chunks.
Blend in Vita-Mix with 1 cup water low speed about 10 second until pieces are well mixed. Add remaining ingredients. Blend on high 3 minutes until soup is just warm. Pour into bowls and garnish with basil leaves and cinnamon.
Note: This soup is technically raw because heating until just warm preserves the enzymes. Blend for 5 minutes for hotter soup.
Number of Servings: 4
Recipe submitted by SparkPeople user TEAMROSE.
Blend in Vita-Mix with 1 cup water low speed about 10 second until pieces are well mixed. Add remaining ingredients. Blend on high 3 minutes until soup is just warm. Pour into bowls and garnish with basil leaves and cinnamon.
Note: This soup is technically raw because heating until just warm preserves the enzymes. Blend for 5 minutes for hotter soup.
Number of Servings: 4
Recipe submitted by SparkPeople user TEAMROSE.
Nutritional Info Amount Per Serving
- Calories: 109.3
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 28,340.6 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 3.5 g
- Protein: 1.3 g
Member Reviews
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BRPRYOR
The Sodium content is INCORRECT and will skew your report results. Only the poster can edit the value
Peeling the acorn squash while raw was a challenge until I cut it into pieces through the "valleys."
Not having a Vita-Mix, I first used the shredding disk on the food processor, then blended - 12/10/09