NOTE FROM EVA: This recipe is my own, which means you are welcome to share it with your friends, on the internet, with your family. I would love to see you pass it around. But please, do give me credit and use the quick blurb right below the recipe.
4 servings
INGREDIENTS (FOR SOUP)
4 c butternut squash (peeled & cubed first!)
1 c water
3 medium carrots
2 medium apples
¼ c olive oil
1 T miso (optional ~ I use a non-soy sprouted azuki miso)
1 t sea salt
1 t apple cider vinegar
1 clove garlic
½ T black pepper
½ t curry
15 juniper berries
2 t fresh rosemary
1 t fresh thyme
INGREDIENTS (FOR CREME)
1 cup soaked cashews
2 cloves garlic
½ tsp. sea salt
1 tsp. lemon juice
½ cup water
INSTRUCTIONS (FOR SOUP)
You could just blend all ingredients until smooth. It works fine enough, especially if you have a fancy blender.
But thanks to Gloria for the idea… She told me she wanted it extra smooth and put the butternut squash and carrots first in a food processor, then dumped everything into the blender after they’d been processed.
Your choice.
INSTRUCTIONS (FOR CREME)
Blend until smooth. Store in a covered squeeze bottle.
ASSEMBLY
Squeeze a small amount of creme out onto the soup. Use a fork, toothpick, or something similar to drag the creme into a decoration of sorts. This will take a simple and otherwise boring (in appearance only!) creamy soup and turn it into a masterpiece!
OPTIONAL GARNISH
Add some of the squash seeds to the center for that extra touch.
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PLEASE TAKE NOTE! Would you like to use this recipe in your e-zine or on your website? You can, as long as you include the below blurb and link to the newsletter along with it.
This recipe was originally found in Raw News Bites, Eva Rawposa’s free weekly e-zine for raw food lovers and anyone looking to feel great. You can get your FREE recipes and tips, and your free subscription to Raw News Bites, at www.uncooking101.com. PLUS you will receive a link to download Eva’s book “Around the World in 8 Easy Recipes” when you sign up, as your WELCOME GIFT!
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ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the soup in some way! 
How do you peel and cube the butternut squash in an easy way? I have the hardest time trying to peel winter squash.
I usually do it kind of like I would peel a pineapple. I take a sharp chef’s knife and cut off the bottom, then the sides. From there, I cube it already peeled. You can use a potato peeler, but it’s more of a hassle. Depends on if you want to save time or squash!
Hope that helps! Lemme know if it doesn’t! <3
xxo Eva