Butternut Squash Soup

I love eating pumpkin soup, nevertheless, in Hong Kong, it’s quite common to find this dish in many vegetarian restaurants. But to eat it raw, it’s really savory and we get the yellow phytonutrients from the squash, which provides lots of carotenes (vitamin A). For Soup: 1.5 Cups of raw chunks of butternut squash, peeled and seeded. 3 Cups of orange juice (fresh) 1 Cup of mango 1/2 Teaspoon of Nutmeg 1-2 Tablespoons of agave syrup or 2-4 dates (soaked […]