Breakfast (or anytime) Apple Cinnamon Butternut Soup

YUM, this is by far my favorite Soup of Dr. Fuhrman's so far! I didn't grab a pic but I am making it again tonight and I will make sure to take one! I'm pretty sure I will be making this really often its super yummers and the kiddos loved it too.

Winter Butternut Soup

Serves: 6

Preparation Time: 30 minutes

 

Ingredients:

4 cups frozen butternut squash

2 medium apples, peeled, seeded and chopped

4 cups (packed) kale, tough stems and center ribs removed and leaves chopped or frozen, chopped

1 cup chopped onion

2 tablespoons Dr. Fuhrman's Pomegranate Vinegar or other fruit flavored vinegar

5 cups carrot juice, fresh (5 pounds of carrots, juiced) or refrigerated

1/2 cup unsweetened soy, almond or hemp milk

1/2 cup raw cashews

1/4 cup hemp seeds

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Instructions:
Place squash, apples, kale, onion, vinegar and carrot juice in a soup pot. Bring to a boil, lower heat, cover, and simmer for 30 minutes or until kale is tender.

Puree 1/2 of the soup with the milk and cashews and hemp seeds in a food processor or high-powered blender. Return blended mixture to soup pot. Add cinnamon and nutmeg.

This soup is great anytime. It makes a quick and delicious breakfast. Make it the night before, refrigerate, and then reheat before serving.