Almond Squash Soup

This is the perfect soup to welcome the fall season, creamy and super nutritious, I’m sure it will leave you wanting more.

You need:

-2 cups of diced squash (you can use any kind you want, butternut or regular)

– 1 cup of diced carrots

-1 cup of mix of green and red peppers

-3 medium garlic cloves

-1 cup of water

-1/2 cup of unsweetened almond milk

-1 tsp of almond butter

-2 tbsp of almonds crumbs

-3 tbsp of Extra Virgin Olive Oil


-1/4 tsp of paprika

-1/4 tsp of red pepper

-1/2 tsp of black pepper

-1/2 tsp of peppercorn medley

-1 tsp of parsley flakes

-1 tsp of salt


– Place a pot on medium-high heat and add squash, carrots, peppers, garlic, cup of water,olive oil and salt. Cover and bring to a boil; let it cook for about 15 minutes.

– Remove from heat, and puree with a hand blender (or pour into your regular blender).

– Pour back into pot, add 1/2 cup of almond milk, tsp of almond butter, and almond crumbs, mix well and bring to a slight boil (about 5 minutes).

– Garnish with cilantro or scallions and serve with Ezequiel bread (super tasty and great source of protein).

Makes 4 small servings.

Have fun cooking!


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