Creamy Acorn Squash and Red Pepper Soup

Creamy Acorn Squash and Red Pepper Soup

Keep warm this fall with a budget-friendly soup punctuated by jalapeno pepper.


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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.

Photo courtesy of Natalie Norman

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