Creamy Acorn Squash and Red Pepper Soup | VegNews

Ingredients

• 1-1/2 cups raw, steamed, or lightly baked acorn squash, peeled and seeded
• 1 cup sweet red Italian peppers, seeded
• 1/4 cup raw almonds, preferably soaked in cold water overnight then rinsed
• 1 jalapeño pepper, seeded
• 2/3 cup water
• 1/8 teaspoon cinnamon
• 1/8 teaspoon pink salt (optional)
• 3 tablespoons nutritional yeast
• 2 tablespoons fresh cilantro, for garnish