Butternut Squash and Apple Soup
4 cups butternut squash, chopped
1 cup fresh apple juice or cider
1/3 cup orange juice
1/3 cup water (a bit less if you like a very thick soup)
2 large stalks celery
1 tsp cinnamon
1/2 tsp nutmeg
4 pitted and soaked dates (or 2 tbsps agave)
1 tsp salt
Dash of soy sauce
Dash of onion powder (or some fresh onion, if desired)
Blend all in a high speed blender till smooth and creamy.
If you don’t have a high speed blender, raw squash will really be a pain, so I recommend steaming the squash and celery very gently first. Then, blend away. You can serve it cool, or reheat on the stove post-blending.