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Curried Butternut Squash Soup

 

by Jackie Graff, RN, BSH

Serves 8

1 c. medjool dates, soaked in
1 c. distilled water for two to three hours and drained
1 tsp cinnamon
1 tsp. cumin
1 inch fresh ginger root
1 tsp celtic salt
3 cloves garlic
1 tsp. cayenne pepper
2 tsp. curry
1 tsp. mustard powder
1 tbsp. orange zest
2 c. fresh orange juice
1 c. distilled water
1 avocado, peeled with seed removed
1 onion
4 c. butternut squash, peeled and cubed
1/2 c. pumpkin seeds, washed, soaked for 8 hours, drained and dehydrated for 6-8 hrs.

Place all ingredients in blender and process until creamy.

 

 

 

 
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