Course Breakfast, Dinner, Lunch, Main Course, Soup
Cuisine American
Servings 6
Ingredients
4cupsor about 1 butternut squash, chopped into 1/2 inch cubes. (can use frozen or pre-chopped)
2appleschopped(I like to use Fuji apples, but can use any apple of choice)
1bunchkale, or other greens, stem removed and roughly choppedMeasures about 4 cups. Can also use frozen.
1largeonion, chopped
2tspapple cider vinegar
3cupsfresh 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)
2cupswater
1tspcinnamon
1/2tspfresh ground nutmeg
1/2cupnon dairy milk (almond, hemp, soy, etc)
1/2cup*cashewsOptional - 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