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 for 2 hours)

For Garnish per plate:
1/2 Chinese banana in slices
1/2 Cup of mango in cubes
Coriander on top for decoration

In a high speed blender place all the soup ingredients, and slowly increase the speed, this is to to prevent too much foam on top. Allow ingredients to fully mix. Serve and garnish with the rest of the ingredients

Serves 3