1.5 cups water (or enough to make the consistency that you like) 2 cupsbutternutsquash, peeled and diced 3-4 stalks celery 3 apples 2 tablespoons tahini 2 green onions 1/2 cup fresh basil 1/2 teaspoon sea salt (optional) 1/2 teaspoon paprika A squirt of agave is a sweeter taste is desired.
A high-powered blender, such as a Vita-Mix is going to work the best with this recipe. Add the squash slowly to the water, then add the rest of the ingredients and blend until smooth. I like to blend it to the point where it’s a little warm, but not “cooked”.
Top with your favorite things! Texture is KEY when you are making super smooth raw soups. In order to avoid “baby food syndrome”, I love to add some CRUNCH to it!