I have been wanting to make this soup for a while. I love butternut squash. Really love it. I love the way it is just about the most patient vegetable there is. It sits, looking pert and lovely upon my shelf until I decide to use it. It doesn’t sag or deflate in despondency. Sometimes weeks can go by and it stays as fresh as a daisy. As September brings that sweet smell of falling leaves and shorter evenings I am far too inclined to cook everything, it’s all about the comfort and the salads and raw foods come second best. I try to do my utmost to stop this. My body craves nutrients, not lost in the steam of long cooked stews. I’ve wanted to make raw butternut squash soup forEVER but I didn’t have a kickass blender that could whizz it up to a sweet thick cream. Well, now I have one (I’ll tell you about that another time).
It’s Vegan MoFo Day 14 (my life already!). I’m plunging on. Most other bloggers take a break at the weekends but I’m travelling again soon and am not sure I’ll get chance to post.
This recipe was the very first thing I made with my new kitchen gadget.
Raw Butternut Squash And Kiwi Soup With Chilli Apple Croutons
1 medium butternut squash
1/2 organic kiwi (leave the skin on..this is good if it is organic
1/4 red onion
1/4 inch piece of fresh ginger
1/2 hot(ish) red chilli pepper, seeds removed
1 clove garlic
1/2 tsp salt
1/2 tsp of cracked black pepper
apple croutons
dice 1/2 a dessert apple really small, keep the skin on
dust with salt, cracked black pepper, hot chilli powder (or chipotle powder if you have it).
Use a vegetable peeler to peel the squash. Chop into chunks and remove the seeds (you can dust these with seasoning and roast for a healthy snack).
Use a garlic press to mince the ginger (I know, isn’t this a great tip..I was busy the other day and a lightbulb moment struck and I popped it in and hopped up and down at my discovery. So much easier than grating!) mince it straight into your blender. Throw all the other ingredients in along with it and blend on high speed for about 2 minutes. In this time, the centrifugal force of the blender will transform into a warm silky soup.
Serve into bowls, placing the chilli, apple croutons in the centre. Shake over a few chilli flakes too.
The kiwi just gives it a slight edge to cut through the sweet squash. It is also a great boost of vitamin C. With the colder weather it is a good idea to up your intake. Stay healthy.
I don’t know, sometimes I just feel so smug that I wised up to vegan food so long ago. To coin a phrase, ‘it’s the nuts’!
x
Related posts:
Soup Therapy. MoFo Day 7 - Smoky Roasted Red Pepper & Tomato Soup with Tempeh Croutons
Butternut squash gnocchi in a rich sage & mushroom sauce
Quesadilla de Calabaza - filled with butternut squash and topped with VEGAN cashew nacho cheese
Dessert Wrapped. Sticky, Sweet Banana, Chilli Carob & Mint Tortillas.
Butternut squash gnocchi in a rich sage & mushroom sauce
Quesadilla de Calabaza - filled with butternut squash and topped with VEGAN cashew nacho cheese
Dessert Wrapped. Sticky, Sweet Banana, Chilli Carob & Mint Tortillas.
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So elegant and luxurious - this raw butternut squash & kiwi soup - I love butternut squash especially in Peruvian soups. The apple croutons look amazing, you are a genius. Man, you’re on Day 14 already, I’m falling behind (I’m on Day 9).
@veganmiam.com
Hi Veganmiam,
You’ve just made my day..’you are a genius’. ha!
gorgeous soup! amd i am so intrigued by those croutons! so cool.. crunchy and spicy!
@Richa
aw, thanks Richa!