Summer Yellow Squash With a Twist - Raw Soup

More sharing options

Share on Twitter

Summer Yellow Squash With a Twist - Raw Soup

4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 56.1

Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 267.9 mg
Total Carbs: 10.4 g
Dietary Fiber: 3.1 g
Protein: 3.0 g

View full nutritional breakdown of Summer Yellow Squash With a Twist - Raw Soup calories by ingredient

Introduction

This soup is a party in your mouth! A meld of flavors from all over the world. Think heat with chili peppers, think nutty with tahini, think Asian with miso and nama shoyu. This soup is a party in your mouth! A meld of flavors from all over the world. Think heat with chili peppers, think nutty with tahini, think Asian with miso and nama shoyu.

Minutes to Prepare: 10

Number of Servings: 4

Ingredients

3 medium yellow squash (approx. 4 cups)

1 medium tomato

1 medium carrot

2 medium scallions

1/2 to 1 cayenne chili pepper* (seeded)

1 tsp. Raw tahini or favorite nut butter

1 tsp. unpasteurized white/light miso

1 Tbsp. nama shoyu or soy sauce

1/2 fresh lemon or lime juiced

2 cups water

* depends on how much heat you like

Tips

Substitute butternut, or other favorite squash, or sweet potato. Yes you can eat them Raw.

You can garnish your soup with cubes of avocado, petite dices of tomato, slivers of scallions, favorite herb, favorite sprouts, or micro greens, pumpkin seeds, pistachio, or almonds.

Directions

Blend all of the items in a blender (I used my Kitchenaide) or food processor.

Serving Size: 4-10 oz. bowls