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:)