Winter Breakfast Soup
This light but hearty vegetable soup brings the rich aroma of spiced butternut squash to the breakfast table.
November 18, 2011
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:
- 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.
- 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.
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