Butternut Breakfast Soup

Name: Butternut Breakfast Soup
Cuisine: American
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 Balsamic Vinegar or other fruity vinegar; 5 cups carrot juice; 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

2 steps

Soup for breakfast? Why not? A warm and satisfying bowl will get you out of your breakfast rut. Make it the night before, refrigerate, and then reheat before serving.

Updated at: Thu, 17 Aug 2023 04:43:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories297.9 kcal (15%)

Total Fat9.9 g (14%)

Carbs48.5 g (19%)

Sugars20.7 g (23%)

Protein15.3 g (31%)

Sodium164 mg (8%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 cupsfrozen butternut squash

2apples

medium, peeled, seeded and chopped

4 cupskale

packed, tough stems and center ribs removed and leaves chopped or frozen, chopped

1 cupchopped onion

2 tablespoonsPomegranate Balsamic Vinegar

or other fruity vinegar

5 cupscarrot juice

½ cupunsweetened soy milk

almond or hemp

½ cupraw cashews

¼ cuphemp seeds

1 teaspooncinnamon

½ teaspoonnutmeg

Instructions

Step 1

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.

Step 2

Puree half of the soup with the non-dairy milk, cashews and hemp seeds in a high-powered blender. Return blended mixture to soup pot. Add cinnamon and nutmeg.

View on drfuhrman.com

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