This hearty soup makes a delicious breakfast food with the sweetness of the squash, apples, and cinnamon. I usually double it, so I have plenty in the freezer at all times, and I pull it out for a satisfying and scrumptious breakfast. It’s great any time of the day, too! This recipe is from Chef Martin Oswald, as prepared at a workshop with Dr. Furhman, and it won me over to the nutritarian/plant-based world after I tried it.
Cinnamon Apple Squash Breakfast Soup
Ingredients
- 4 cups or about 1 butternut squash, chopped into 1/2 inch cubes. (can use frozen or pre-chopped)
- 2 apples chopped (I like to use Fuji apples, but can use any apple of choice)
- 1 bunch kale, or other greens, stem removed and roughly chopped Measures about 4 cups. Can also use frozen.
- 1 large onion, chopped
- 2 tsp apple cider vinegar
- 3 cups fresh vegetable juice (I like half carrot, have celery) or low-sodium veggie broth (I make juice fresh; can also buy in store, or use veggie broth)
- 2 cups water
- 1 tsp cinnamon
- 1/2 tsp fresh ground nutmeg
- 1/2 cup non dairy milk (almond, hemp, soy, etc)
- 1/2 cup *cashews Optional - blended at the end for extra creaminess
Instructions
- In a large soup pot, add onions with 2 tablespoons water and sauté over medium heat, about 5 minutes
- Add squash, apples, kale, onion, vinegar, and vegetable juice or broth.
- Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, or until kale is tender. Turn off soup.
- Remove 1/2 soup and purée with cashews and/or nondairy milk. Return blended mixture to soup pot.
- Add cinnamon and nutmeg and stir well.
- Ladle into bowls and serve warm.
- Enjoy!
Notes
-I like to double the recipe and freeze in small containers. Great for a warm, comforting, nutritious breakfast.
-From Eatandlivehealthfully.com