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Carrot Butternut Squash Soup

3 Cup carrot juice
3/4 Cup butternut squash
1/4 Cup leeks, sliced
1 1/2 tsp pumpkin pie spice
1 t fresh thyme
3/4 tsp sea salt
black pepper
1 avocado, small

 

Blend all but the avocado until smooth. Add avocado at the end and
blend until creamy.

 

Cream

1 Cup cashew or pine nuts, soaked 2 hours
1/4 Cup water
2 Tbsp lemon juice
1/4 tsp sea salt

 

Drain and rinse nuts.
Blend until completely smooth.