Raw Acorn Squash Soup

by Guest Blogger on October 16, 2012 · 0 comments

by chef Raya Belna, Wildcraft Elixir Bar

Yield: Serves 2-4

  • 1 large acorn squash, skin and seeds removed, diced
  • 1/4 c coconut oil (liquid)
  • 1 tspnew mexicochile verde powder or 1/2 c diced mild green chile
  • 2 green onions, whites only
  • 3 c coconut water to blend
  • salt and pepper to taste

Blend all ingredients until smooth and creamy. Top with chopped green onions and brazil nut parmesan.

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