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Creamy Raw Butternut Squash Soup with Marinated Mushrooms

Creamy Raw Butternut Squash Soup with Marinated Mushrooms
Difficulty 5 minutes Serves 1
A raw blended soup by Emily von Euw of This Rawsome Vegan Life perfectly tailored for the winter season! Make it with hot water if you're craving a little warmth in your belly, however the spices of cinnamon, cumin and ginger are definitely warming in and of themselves. Serve with raw crackers and a delicious side of greens.


Marinated Mushrooms:
1 cup chopped mushrooms (I used a mix of oyster and baby shitake)
1 teaspoon each of tamari and extra virgin olive oil

4 cups butternut squash (peeled and chopped)
3 tomatoes
1 tablespoon miso
1 tablespoon apple cider vinegar
1-2 cups hot water or non-dairy milk
1-2 peeled garlic cloves
1 tablespoon peeled fresh ginger
1 teaspoon each of cinnamon and cumin
Himalayan crystal salt and pepper, to taste
1/4 cup extra virgin olive oil


1) To marinate the mushrooms: coat the mushrooms in the tamari and oil and let them sit in the oven or dehydrator at a low temperature until they