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Nutrition Facts
Serving Size 1 (556g) Recipe makes 4 servings
Calories 417
Calories from Fat 11		(2%)
Amount Per Serving		%DV
	Total Fat 1.3g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 16mg		0%
Potassium 1340mg		38%
Total Carbohydrate 106.4g		35%
	Dietary Fiber 6.7g	26%
	Sugars 80.0g
Protein 4.5g		9%
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Butternut Squash Soup

Recipe #368668 | 30 min | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: mersaydees
Apr 29, 2009

Based on a recipe from Juliano’s book, RAW the UNccook Book. I haven’t tried this yet, but it looks and sounds delicious.

SERVES 4 (change servings and units)

Ingredients

For Soup

3 cups butternut squash, peeled, seeded, and chopped
1 mango, cubed
2 teaspoons curry
4 cups orange juice
1/2 cup honey or dates

For Garnish

1 plantain or banana, sliced
1/2 cup mint, chopped
1 pinch jalapeno, minced
1 mango, seeded, peeled, and diced

Directions

1
Add soup ingredients to blender and blend until creamy.
2
Garnish as indicated.
3
Serve immediately after blending.

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Featured Reviews for This Recipe

From: Sydney Mike

On May 10, 2009

I made a few changes when I made this soup, using just 1 teaspoon of curry, (using the dates, which was an either/or thing) & left out the jalapeno, all of that resulting in A GREAT TASTING SOUP & a keeper of a recipe! Many thanks! [Tagged, made & reviewed for one of my swapmates in the Aus/NZ Recipe Swap #28]

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