Winter Squash Soup

1 acorn Squash or butternut squash, peeled, seeded, and chopped
1/2 cup almond butter
1 tablespoon Curry Powder, or  curry powder of your choice
1/2 teaspoon nutmeg
4 cups water
1/2 inch fresh gingerroot
1/2 teaspoon Celtic salt

Combine all ingredients in a blender and blend thoroughly.

Excerpted from Rawsome! Maximizing Health, Energy, and Culinary Delight With the Raw Foods Diet, Brigitte Mars

Winter Squash is a member of the Gourd Family. Winter squashes are warm, alkaline, and sweet. They are nourishing to deficiency, anti-inflammatory, antioxidant, energy and immune tonics. Squashes clear toxins from the body, nourish the stomach and spleen. Their high antioxidant content helps prevent bladder, lung, skin, and stomach cancers, stroke and heart disease. They have been used to improve vision, reduce cataracts, treat bladder infections, lower cholesterol, improve dry skin, and promote weight gain. Winter squashes are high in beta-carotene, vitamin C, folic acid, magnesium, potassium, sodium, carbohydrates, and fiber. Read More

Comments

[paulette]

Nancy,

Sounds yummy.
I have both kinds of squash in the garden.
Guess what I'm making this afternoon.

Paulette