Raw Thanksgiving Recipe: Butternut Squash and Apple Soup from Rawsome Eats Chef Nina Kauder
Busting out a raw, vegan recipe for Thanksgiving probably seems incongruous given that the holiday basically centers around cooking a dead bird for hours on end. But in case you want to add a lighter option to the menu or you just got word that your health-nut sister-in-law is coming to dinner, raw food private chef Nina Kauder has a recipe for "a simple and quick soup" that she promises is the "perfect dish for most everyone."
Kauder, creator of Palm Beach County based Rawsome Eats said her Thanksgiving-appropriate butternut squash and apple soup is gluten-free, as well as free of soy, nuts, and dairy. "All you need is a knife and a blender," Kauder said.
Kauder said this soup can easily be heated or reheated, but encourages home cooks to try it raw.
"Served cold, raw squash soup is an excellent antidote to our steamy hot days," Kauder said. "Right out of the high-powered blender, the soup is lightly warmed from the blending activity, yet still raw...delivering a high antioxidant boost of Vitamins A and C, which aid in the prevention of cancer and heart disease."
The ingredients needed for the recipe are as follows:
- 3 cups raw butternut squash OR pumpkin (peeled and diced)
- 2 ½ cups distilled water
- 3 tart apples (peeled, quartered)
- 4 dates (soaked in 1 cup distilled water for 2-3 hrs, pitted & drained)
- 1 large red onion (peeled and quartered)
- ¼ cup apple cider vinegar (Bragg brand is raw)
- ¼ inch piece of ginger (peeled)
- 1 tsp of cinnamon
- 1 tsp sea salt
- ¼ cup raw pumpkin seeds (optional as garnish)
Place all of the ingredients (except the pumpkin seeds) into a powerful blender - Kauder recommends the Vitamix or Blendtec. Blend until everything is smooth. You can blend longer if you wish for the soup to be slightly warmed, but don't bring it to a boil, as Kauder said "beneficial, living enzymes will be lost." This recipe will make four servings and Kauder recommends using organic ingredients.
"This recipe allows for tremendous flexibility and is a great base recipe to be creative with," Kauder said. For example, she recommends, subbing in curry or Chinese five spice seasonings (ground cinnamon, clove, anise, fennel, and peppercorn powders) for the cinnamon. "It lends depth and complexity."
"Alternate three medium shallots for the onion for a more delicate onion flavor. Ditto changing champagne vinegar for apple cider vinegar," Kauder said. "I prefer the tartest apple of all, Granny Smith green apples, for the contrast of sweet, tangy, and savory, but use the apples you like the most. I list dates so that this recipe is authentically vegan, and you can use one teaspoon of honey if you prefer, instead."
Like Kauder's Rawsome Eats on Facebook to get more recipes and raw food news.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.
More RESTAURANTS News
- South Florida Native Ben Etheridge Making Small Batch Black Coral Rum in Riviera Beach
Tue., March 22, 8 p.m.
Tue., March 22, 8 p.m.
- Florida Beer: B. Rabbit Espresso Stout From Copperpoint Brewing Company
- South Florida Food and Drink Events This Weekend: Funky Buddha, Wine and Food Fest,...