One thing I love about squash is that it is so versatile and there are so many varieties to choose from. Now that colder weather is coming, for some of us already here 🙁 , some find it a challenge to maintain a raw diet because they gravitate to warmer, heated foods. What is one way around that? Well thanks to the Vitamix, you have the option of making delicious soups that are warm but keep all the enzymes and nutrients too. Talk about the best of both worlds! 🙂 I chose to make this soup with acorn squash, just to change it up a bit, but you can use butternut squash or any other type you prefer. Squash are an excellent source of fiber, vitamin A in the form of beta-carotene, manganese and B vitamins just to mention a few. In general, the richer the color the richer the content. I like the soup on the sweeter side, but if you tend to like less sweet than just add less apple juice.
1 acorn squash
1/2 cup coconut milk
2 stalks celery
1/2 cup fresh apple juice
Peel squash, remove seeds and cut into medium size chunks. Blend in Vitamix with apple juice and coconut milk on low-speed until mixed well. Cut up celery, carrots and apple and add into Vitamix. Mix on high for about 4 minutes. Pour into bowl and garnish with chives and cinnamon.