Butternut Squash Soup

Ingredients:

• 5 cups peeled, cubed raw butternut squash
• 2 cups coconut milk
• 1 orange, peeled
• 1/2 yellow onion, roughly chopped
• 1/4 raisins or bit of agave/honey (to sweeten)
• 1 Tbsp your fave curry powder
• 3 T ginger, peeled (or more, to taste)
• 1 clove of peeled garlic
• 1 t cinnamon 
• 1/2 cup vegetable stock (not raw, but adds to the flavour)
• Water or orange juice as needed

Preparation:

Blend all ingredients together in Vita-mix or other high-speed blender until smooth, adding water as needed. Taste it and see what you think. Add more/other ingredients until you like what you taste. Put into bowls. 

Cashew Cream:

Ingredients:

• 3/4 cup cashews
• 3 dates
• 1/2 t cinnamon 
• 1/2 t garlic powder and onion powder - don't use too much, you want the cream to be a little sweet
• Water as needed

Preparation:

Blend all ingredients in high-speed blender until smooth, adding water as needed. It should be about the same consistency as the soup, and a little sweet, not very spicy.

Drizzle onto soup in bowls and top with a sprig of carrot greens, or other pretty herbs you have around. Enjoy!

Remember, if it's too chunky: just strain it. It will become like creamy cooked soup.