Recipes for Raw and Cooked Butternut Apple Soups

Some people on the HAP of eating choose to eat vegan or completely raw while others still eat cooked food and meat.  The wonderful thing about Apple Butternut Squash soup is that there are two tasty versions of it.  Furthermore if you are eating apples and butternut squash are completely seasonal Autumnal foods and you should be able to find locally grown apples and butternut squash produce at a nearby market.

Let’s start with the raw version. This recipe can be made completely raw but most raw vegan purists still steam the butternut squash for about twenty minutes to make it easier to blend in  a high speed blender.

Butternut Squash Apple Soup

RAW BUTTERNUT APPLE SOUP

8 cups butternut squash, cubed

2 cups fresh apple cider or apple juice

2/3 cup orange juice, freshly squeezed

¾ pure spring water

4 large stalks celery

1 small scallion or half of a small onion, chopped fine

1 clove garlic, chopped fine

1 very tiny hot red chili pepper (optional)

2 tsp cinnamon

1 tsp nutmeg

pinch o cloves

8 pitted and soaked Medjool dates

2 tsp Himalayan salt

Blend all ingredients together in a blender until smooth. You can serve this raw or if you like you can heat it up and serve it warm. It is good with a dash of cashew milk or if you allow it, sour cream swirled in on top.

The above raw version of the soup is gluten-free, soy free and vegan and with the exception of the juices, almost sugar-free.

As for the cooked  version,  the key to it being so tasty is the roasting of the vegetables first.  Also note that if you do not use soy milk to make it  this a vegan, gluten free recipe.

ROASTED BUTTERNUT APPLE SOUP

8 cups butternut squash cubed

3 chopped apples

1 small onion, chopped

2 tbsp coconut oil

1 tsp Himalayn salt or sea salt

Freshly ground black pepper

1 tsp ground turmeric

¼ tsp nutmeg

½ teaspoon crushed thyme

2 ½ cups organic vegetable broth

1 cup coconut, soy or rice milk

Preheat onion to 375 degrees. Place the squash, apples and onion on a large roasting pan or tray and drizzle coconut oil over them.  Sprinkle with spices and roast for 45 minutes until soft.

Place the vegetables in a blender with the remaining ingredients and blend well.  Transfer to a pot and reheat.  For a little color you can sprinkle more cinnamon or herbs on top to decorate it.  

This soup is also delicious with a dash of Greek Yogurt or  bit of 

Eating a healthy diet is key to thriving while you are on the Healthy and Active plan. Remember that if any of the minor ingredients in these recipes is not part of your eating plan you can always make substitutions or omit the ingredient altogether.

For more information about the Healthy & Active Program please visit our website at www.healthy-active.com. You may also call us in Toronto at (41) 440-2217 and ask for Adrienne Wright Bulow or Dr. Michael Rahman or email us at adrienne@healthy-active.com.