Butternut Breakfast Soup
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.
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
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
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 non-dairy milk, cashews and hemp seeds in a high-powered blender. Return blended mixture to soup pot. Add cinnamon and nutmeg.
Calories 310; Protein 9 g; Carbohydrates 57 g; Sugars 18 g; Total Fat 8.3 g; Saturated Fat 1.3 g; Cholesterol 0 mg; Sodium 167 mg; Fiber 9.7 g; Beta-Carotene 28816 ug; Vitamin C 106 mg; Calcium 266 mg; Iron 4.2 mg; Folate 70 ug; Magnesium 158 mg; Potassium 1524 mg; Zinc 1.9 mg; Selenium 8.4 ug