Creamy Acorn Squash and Red Pepper Soup

Keep warm this fall with a budget-friendly soup punctuated by jalapeno pepper.

A common concern among raw-food newbies is what to eat when temperatures drop during fall and winter. The answer lies in a blender, which allows you to make warm soups to keep you cozy. This hearty vegan soup—made with acorn squash, red Italian peppers, and raw almonds—is perfect for a chilly day and can be made fully or partially raw depending on your individual tastes and comfort level.
 
Serves 2
 
What You Need:

  • 1-1/2 cups raw, steamed, or lightly baked acorn squash, peeled and seeded
  • 1 cup sweet red Italian peppers, seeded
  • 1/4 cup raw almonds, preferably soaked in cold water overnight then rinsed
  • 1 jalapeño pepper, seeded
  • 2/3 cup water
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon pink salt (optional)
  • 3 tablespoons nutritional yeast
  • 2 tablespoons fresh cilantro, for garnish 

What You Need:

  • In a high-powered blender, blend all ingredients except cilantro until smooth and warm (the longer you run the blender, the warmer it will become). Garnish with cilantro.
Photo courtesy of Natalie Norman

More Recipes

Pesto Hummus with Pomegranate Drizzle {Recipe}

Dip away with our combination of pesto and hummus!
Read More »

Garlicky Brussel Sprout Tacos {Recipe}

Brussels sprouts, sautéed tofu, avocado, and fresh vegetables make for one mean, green taco.
Read More »

Vegan Sandwich with Walnut Veggie Spread {Recipe}

Sometimes, you just want a sandwich.
Read More »

Vegan Chia Lemon Muffins {Recipe}

These muffins are the perfect breakfast or snack when you’re on the go.
Read More »

Easy Vegan Chilled Asparagus Soup {Recipe}

This perfect addition to your springtime brunch menu uses only five ingredients.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »