Curried Butternut Squash Bisque (V/GF/R) for the holidays

Grand Rapids, Mich (WOTV) - With Thanksgiving only a few days away, you might be in need of a last minute recipe that will complete your harvest feast. Well look no further! Here is a soup that is not only easy to make but LOADED with enzymes as well as nutrition and all you need to make it is a blender. Toss in the ingredients and give it a whirl!

You can even make this recipe a day or two in advance then refrigerate it. When you are ready to serve, heat to approximately 118 degrees in a double boiler or back in the blender, this will keep the enzymes fully functional.

Curried Butternut Squash Bisque
(V/GF/R)
Makes 1 quart

1 1/2 C Butternut squash
5 Sun-dried tomatoes, rehydrated
1 C Water from rehydrated sun-dried tomatoes
2 C Water, filtered
1/2 C Cashews, soaked & sprouted
1/3 C Shallots
2” Ginger
3 Garlic cloves
2 T Lemon juice
2 T EVOO
1 t Curry powder, mild
1 t Cumin
1/4 t Nutmeg
2 T Nama Shoyu
Salt to taste if needed

Fresh thyme for garnish or red wine

Preparation:
Place all of the above in a high speed blender and blend until warm.
Pour into soup bowls and garnish with thyme leaves.
Or, for another garnish idea try a splash of red wine on top of the soup in each bowl, swirl in a "S" shape, then of course say "cheers to the chef" and have a sip yourself! After preparing a Thanksgiving meal you deserve a toast:)

BEWARE: Sipping this highly nutritious soup may land you K.P. duty, as you just might be the only one awake AFTER dinner;)

Happy Thanksgiving!