Winter Breakfast Soup

This light but hearty vegetable soup brings the rich aroma of spiced butternut squash to the breakfast table.

Apples, kale, onion, and butternut squash merrily harmonize in this warming stew that will have you coming back for seconds.

Makes 6 servings

What You Need:

4 cups frozen butternut squash
2 medium apples, peeled, seeded and chopped
4 cups kale, stemmed and chopped
1 cup chopped onion
2 tablespoons apple cider vinegar
5 cups carrot juice
1/2 cup non-dairy milk
1/2 cup raw cashews and almonds
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

 


What You Do:

  1. In a soup pot over medium heat, add squash, apples, kale, onion, vinegar, and carrot juice. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, or until kale is tender.
  2. In a food processor or high powered blender, puree 1/2 of soup with the non-dairy milk and nuts. Return blended mixture to soup pot. Add cinnamon and nutmeg.

 Ladle into bowls and serve hot.

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 »