Its Thanksgiving! for my fantastic Amercian friends I have a lovely healthy dish for you. If you’re looking for a delicious, healthy seasonal option without piling on the pounds then try this wonderful raw soup. Sweetened with apples and enriched with a little almond milk this is so creamy yet fabulously healthy. Butternut squash is rich in carotenoids, vitamins A and C which are important for our immune health and fresh, glowing skin. It also contains plenty of soluble fibre helping to keep you feeling fuller for longer, making it easier to resist those sugary snacks. You need a high powered blender or food processor for this recipe. I use my Vita mix which blends up the soup in seconds. If you wish to warm it slightly then place in pan or spoon into a bowl and reheat in the dehydrator.

Raw Apple and Butternut Squash Soup


Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – Information to follow soon.

What’s good about it?

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  1. Simply place all the ingredients except the parsley in a blender, and process until smooth and creamy. Add a little more stock if needed to thin.
  2. Season to taste. If you wish to warm it through a little place in a pan and warm gently.
  3. Spoon into bowls and scatter over a little parsley to serve.

Did you Know?

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4 apples, peeled, cored and chopped

1 butternut squash, peeled, deseeded and chopped

1 orange, peeled and seeds removed

½ tsp onion powder

2 sticks of celery, chopped

8 pitted dates

300ml vegetable stock

300ml almond milk

½ tsp Himalayan salt

black pepper to taste

To serve : 1tbsp parsley chopped