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.
 Comments

More Recipes

Neapolitan Bars

Strawberry, chocolate, and vanilla come together in these sweet, simple bars.
Read More »

Chocolate Sugar Cookies with Candy Cane Frosting

These incredible cookies won VegNews' first-ever Holiday Cookie Contest.
Read More »

Thanksgiving Salad with Cranberries, Apples, & Caramelized Pecans

This holiday favorite comes complete with sweet, caramelized pecans that are sure to dazzle your guests.
Read More »

Stuffed Maple Tofu

Served with apple-cranberry chutney, this stack makes a gorgeous Thanksgiving centerpiece.
Read More »

Coconut Butternut Squash Soup

The mellow flavors of squash, kale, and red onions synergize delectably, and look gorgeous together as well.
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 »