~ Cynthia Kersey adapted this recipe from Jenny Ross's "The Art of Raw Living Food."
1. Cook the squash, either halve and steam it or bake it whole (much easier):
Wash the butternut squash under running water. Turn the oven to 425F. There's no need to wait for the oven to preheat, put the squash on a baking sheet or in an oven-safe pan of some sort and put it straight in. ) A medium-size squash, less than two pounds, takes an even 90 minutes, a larger one might take longer. If halved, about 45 minute. (I put on grid with water underneath to steam.)
2. Blend all the ingredients in a Vitamix, adding a little of the broth at a time.
3. Blend until smooth.
4. Add garnish and serve.
***
TO MAKE IT A WINTER SALAD:
Top with cooked sausage and arugula
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 162 | ||
Calories from Fat: 153 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 471.5mg | 16 % | |
Potassium 44mg | 1 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.4g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 162
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