Go Back
Adapted from Chef Martin Oswald

Cinnamon Apple Squash Breakfast Soup

Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Breakfast, Dinner, Lunch, Main Course, Soup
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. In a large soup pot, add onions with 2 tablespoons water and sauté over medium heat, about 5 minutes
  2. Add squash, apples, kale, onion, vinegar, and vegetable juice or broth.
  3. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, or until kale is tender. Turn off soup.
  4. Remove 1/2 soup and purée with cashews and/or nondairy milk. Return blended mixture to soup pot.
  5. Add cinnamon and nutmeg and stir well.
  6. Ladle into bowls and serve warm.
  7. Enjoy!

Notes

-I like to double the recipe and freeze in small containers. Great for a warm, comforting, nutritious breakfast.
-From Eatandlivehealthfully.com