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This raw soup is warming, filling, super nutritious, and easy and quick to make. You can basically throw whatever you want into the blender and it ends up being a delicious bowl of warm goodness. Think of raw soups as savory smoothies. Or not. I don't want to force you against your will or anything...our relationship doesn't have to go there. Let's keep it friendly, OK? Let's make some soup, yeah?

Creamy and Raw Butternut Squash Soup With Marinated Mushrooms

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Calories

901

Serves

3-4

Ingredients You Need for Creamy and Raw Butternut Squash Soup With Marinated Mushrooms

For the Marinated Mushrooms:
  • 1 cup chopped mushrooms
  • 1 teaspoon each of tamari and extra virgin olive oil

For the Soup:

  • 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

How to Prepare Creamy and Raw Butternut Squash Soup With Marinated Mushrooms

  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’ve softened and darkened (about 30 minutes).
  2. To make the soup, blend everything up until thick, smooth and creamy. Top off with shrooms (I also added some more cumin and chili-infused extra virgin olive oil).
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 901 | Total Carbs: 86 g | Total Fat: 62 g | Total Protein: 13 g | Total Sodium: 998 g | Total Sugar: 22 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

Comments

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  1. I’m making this is the summer but this is a Fall Treat and easy to make with Vitamix 5200. I added cinnamon to taste . As far as the marinated mushrooms I would make two servings of those next time as I would have liked to have them in every other bite . If you have IBS like me , unfortunately this isn’t a bloat/gas free dish . Still doesn’t mean you can’t show off and use this as a Thanksgiving starter . I also would have appreciated 1/4 of red pepper flakes but that’s just me. Cheers!