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