Winter Breakfast Soup
This light but hearty vegetable soup brings the rich aroma of spiced butternut squash to the breakfast table.
November 18, 2011
Serves: 6
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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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