Butternut Squash Soup
By Frederic Patenaude 1 and 1/2 cups water 2 cups butternut squash, diced 4 ribs of celery 2 Tbs. tahini 2 green onions 1/2 cup fresh basil 1/2 tsp. sea salt 1/2 tsp. paprika Instructions: Blend the water and half of the butternut squash. Add progressively the other half as well as the rest of the ingredients and blend. This is a sweet soup that will surprise more than one. It is ideally made using a heavy-duty blender such as the Vita-Mix.