Creamy Acorn Squash and Red Pepper Soup

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.