More on an orange theme: butternut squash soup

A hearty soup topped with a walnut tapenade.

The soup was simply squash, onion, cinnamon & a bit of honey.
The tapenade was made with nuts, parsley, sage, tomatoes and some olive oil. Good enough to eat on its own with some crackers or veggies with cavities as a light lunch.

The recipe came from Lisa Mann's 'The world goes raw'. I left out the shallots and adusted all quantities for a single serving so I wouldn't have to eat the same thing 3 days running.