Squash Soup

My take on Butternut squash soup

1/3 butternut squash
1/2 c chia seed milk
1 – 1.5 c water
1/2 c carrot pulp
1/2 tsp ginger
2 cloves garlic
1 tsp tamari
1/4 tsp paprika
1/2 tsp Chipotle Pepper

Cut squash into chunks, peel rind, then shredded each chunk, add to blender or food processor, add carrot pulp (from my morning juice)

add chia milk,  add water in 1/4 c increments, puree until creamy

Next add, ginger, garlic, Tamari,paprika, chipotle pepper. Pulse until blended.

Serve in cups!

<img title="2012-10-09 13.46.52.jpg" class="alignnone" alt="image" src="https://healingfoodculture.files.wordpress.com/2012/10/wpid-2012-10-09-13-46-52.jpg&quot;

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