Creamy Acorn Squash and Red Pepper Soup
Keep warm this fall with a budget-friendly soup punctuated by jalapeno pepper.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Colander
- Spoon
- Peeler
- Serving bowl
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
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