Pictured here garnished with chopped avocado & pistachios, but you could do any kind of chopped nuts, scallions, mushrooms, tomato, or red onion. Topping with hemp seeds will give a comfy texture to the soup, as if you'd added rice or bits of pasta.
I like to make live soups with water heated up and then taken off the stove & blended with raw ingredients. You end up with a perfect-temperature soup that's warming but hasn't killed the living enzymes of your food.
1 medium butternut squash, chopped & peeled (around 3-4 C.)
(include the seedy-pulpy insides, which you would normally throw away)
2 small or 1 medium garlic clove
1/2 t. himmy salt (Himalayan Crystal Salt)
fresh pepper
2 C. quality water
Put everything in large pan, reserving a bit of the squash.
Heat til the water starts to steam.
Take off heat and blend til smooth (I use a portable hand mixer so I can carefully blend it up right in the pan, but you can use a regular blender).
Add reserved squash, blend a bit more (the object being texture rather than a straight puree...).
Pour in bowl & top with something nice (shown above with 1/2 chopped avo & some pistachios). It sounds so simple -- even bland -- but the quality salt really makes this deliciously savory, as well as healthful. And whatever toppings you add make it interesting.
Serves 2...or, in my case, two servings all for me!
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