Spiced Carrot-Butternut Squash Soup with Pine Nut Cream

• 1 cup (135 g) pine nuts, soaked 2 hours
• 1/4 cup (60 ml) water
• 2 tablespoons (30 ml) lemon juice
• 1/4 teaspoon sea salt
• Dash of white pepper
• 3 cups (710 ml) fresh carrot juice
• 3/4 cup (105 g) cubed butternut squash
• 1/4 cup (25 g) sliced leeks
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon fresh thyme
• 3/4 teaspoon sea salt
• Pinch of black pepper
• 3/4 medium-size avocado

1. To Make the Cream:
2. Place all the ingredients into a highpower blender and process until completely smooth.
3. To Make the Soup:
4. Place the carrot juice, squash, leeks, pumpkin pie spice, thyme, salt, and pepper into a high-power blender and process until smooth.
5. If you like a warm soup, blend for 2 minutes.
6. Add the avocado and blend again until smooth.
7. Pour into soup bowls and serve with the pine nut cream.

pine nuts, water, lemon juice, salt, white pepper, butternut squash, leeks, pumpkin pie spice, thyme, salt, black pepper, avocado

Taken from www.cookstr.com/recipes/spiced-carrot-butternut-squash-soup-with-pine-nut-cream (may not work)