Ingredients
Method
Place all soup ingredients except the red pepper and sage leaves in a blender. Blend until creamy and smooth.
Add the red bell pepper and lightly blend until bell pepper is combined. Do not over-blend; you want small pieces of the beautiful bell pepper throughout your soup. Transfer to a tureen or large bowl. Wash blender container.
To make the cashew cream:
Add all ingredients for the cashew cream to the blender and blend until smooth.
To assemble:
Ladle the soup into serving bowls. Top with a teaspoon of cashew cream and one sage leaf.
https://nakedfoodmagazine.com/butternut-squash-soup-sage-cream/
Naked! Low Fat, Whole Food, Plant-Based, Vegan, Organic, Sustainable.
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This recipe holds the Naked Food Seal of Approval, as it has been prepared with all organic, non-GMO, gluten-free, and plant-based ingredients.The Naked Food Seal of Approval stands for 100% Real Food!
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August 12, 2017
Are you suppose to cook the soup or is it a raw dish?
August 15, 2017
Hi sandra, this is a raw dish. Enjoy! :)