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Butternut Breakfast Soup


Butternut Breakfast Soup

Serves: 6

Category: Soups and Stews
Author: www.DrFuhrman.com
Tags: Kid-Friendly, Diabetes Reversal

Average Rating: 
Rated by: 32 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

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.

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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

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 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

Comments (17):

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Sandi

12/11/2010 05:02 PM

Rated this recipe:

Wonderful soup!! I'm not sure why it's labeled a breakfast soup, as this can be eaten any time; I don't see it as breakfast fare in particular. It's sweet, but so are many other soups here.In any case, it's easy, soothing, and comforting, not to mention delicious.
This comment was last edited on 12/11/2010 05:03 PM

annettes

12/12/2010 10:58 PM

Rated this recipe:

I made this soup this morning and it is wonderful! It was easy to make and while I'm not quite sure why it is called breakfast soup other than maybe the cinnamon and nutmeg, I really love it. It is a good comfort food for sure!

sabagirl

09/18/2011 04:04 PM

Rated this recipe: (no rating)

In Dr. Fuhrman's DVD set from PBS, he states that you can eat soup for breakfast. The butternut squash and the cinnamon makes it more of a breakfast soup.

nealebgold

01/19/2012 01:40 PM

Rated this recipe:

I have been making this soup for breakfast because I feel too cold from a smoothie and it is delicious! Just what I've wanted.

I did not have any squash so I used sweet potato and that was really yummy (I've also made it with acorn squash).

I also made my own almond milk using 2 tablespoons almond butter, 2 cups water, 1-2 teaspoons vanilla, blended. This makes about 2 cups of almond milk.

I also substituted cashew butter for the actual cashews, using less of course.

These modifications made the soup awesome!

Goddess1

08/04/2012 06:29 PM

Rated this recipe: (no rating)

Thanks for the almond milk recipe Neale! This is so much faster and less labor intensive than the traditional method!

ellenm

12/05/2012 10:28 AM

Rated this recipe:

I made this soup after tasting it at the 2012 SF Health Immersion. It's delicious and easy to make. I baked my own squash, instead of using frozen, which probably made it even better. The apples in the soup provide a nice texture and sweetness. I'll definitely make this again.
This comment was last edited on 12/05/2012 10:31 AM

Lauraviv

01/28/2013 11:54 AM

Rated this recipe:

This is delicious! I substituted fresh butternut squash, spinach, almonds, and flax seeds (on hand). I also reserved the spinach until the end. After I pureed half the soup, I added chopped spinach and let it wilt. It looks beautiful and tastes amazing. Comfort food!
This comment was last edited on 01/28/2013 11:56 AM

lee and marvin

04/08/2013 10:42 PM

Rated this recipe: (no rating)

WOW..JUST TASTED IT AND IM A HAPPY CAMPER...I ADDED GARLIC,SOME SAVORY SEASONING, AND A LITTLE VEGIE BROTH.THIS RECIPE IS WELL WORTH THE TIME AND ENERGY TO PREPARE. I GIVE IT 10 STARS...LEE
This comment was last edited on 04/08/2013 10:47 PM

AlissaP

04/18/2013 05:43 PM

Rated this recipe:

This soup turns out quite sweet - a little too sweet for my liking. But all was fixed when I squeezed half a lime into each bowl - delicious and tangy!

Stamatiaa

12/02/2013 12:12 PM

Rated this recipe:

This was great and loved by my husband and my mom. I used one whole medium onion, and upped the cashews slightly, and used two large and one small apple (hey they're in season). I used my Omega masticating juicer for the carrot juice. I also used fresh butternut squash. I used an immersion blender to blend the cashews. Some of my veggies were cut a bit large, so I blended some of those also, before adding back the soup with the cashews.

Next time, I may try adding ginger, at hubby's suggestion. super yum

cama

11/21/2014 01:50 AM

Rated this recipe:

Made this soup today. It is addictive! Must be the hemp seeds combined with nutmeg and cinnamon, plus the squash: Wow! Delicious.

Horsecrazy

06/29/2015 08:46 PM

Rated this recipe:

A nutritarian friend brought this to our monthly Suncoast Nutritarian Gathering and it is WONDERFUL!! I am printing the recipe now so I can make it!

7/9/15 - I made this soup this morning and it is excellent! I used fresh squash so before I put in the kale, I simmered the soup for about 15 minutes and then added the kale and simmered for about another 20 minutes. I didn't have any Pomegranate vinegar so I used 2 TBL Riesling Vinegar and 2 TBL Pomegranate juice. I also used fresh grated nutmeg, it really makes a difference.
This comment was last edited on 07/09/2015 12:26 PM

mdguy87243

02/15/2016 09:12 PM

Rated this recipe:

Fantastic recipe.. it's so good, I feel as if I just had a religious experience!!

Larry

LindaPDX

02/24/2016 04:01 PM

Rated this recipe:

My husband and I really enjoyed this soup. I used all of a smallish butternut squash, a couple of finely-chopped carrots and 5 cups of water instead of carrot juice, and didn't add the non-dairy milk (I forgot!). We always buy organic, so I left the peel on the apples. I never discard the center ribs from kale -- just chop them finely. Also, I added the kale in the last 10 minutes of cooking.

almic

03/15/2017 05:01 PM

Rated this recipe:

This soup is delicious!  Hearty and filling.  I made it just as the recipe was written.

TntTN

12/18/2018 01:55 PM

Rated this recipe: (no rating)

Totally did not look like the picture!  Of ours the kale turned everything a sad green. Didn’t taste too bad not definitely not a warm creamy taste. It tastes the same as most it the soups here. Healthy I’m sure ??

 

oct94753frnb

01/30/2019 12:39 PM

Rated this recipe: (no rating)

Made it for the first time today.  Didn't like the look of it nor the taste.  I like sweets, and this soup was sweet, but a little 'off.'  My husband did like it.  I probably will not make it again; was tedious to make.  Colleen