My Spiced Butternut, Red Pepper and Carrot Soup Recipe

Name: My Spiced Butternut, Red Pepper and Carrot Soup Recipe
Total time: 50 min
Ingredients: 24 ounces peeled and cubed raw butternut squash (weighed after peeling); 1 medium red bell pepper, cut into strips; 3 small carrots, sliced; 1 medium stalk zucchini, peeled and thickly sliced; 1 -2 tablespoons oil; 1/2 large onion, chopped; 2 -3 garlic cloves, minced; 4 cups chicken broth (I use organic low-sodium); 1 -2 teaspoons cumin (or to taste); 1 -2 teaspoons sweet Hungarian paprika (or to taste); almond milk (I use Almond Breeze original); fresh ground pepper; salt; 2 -4 teaspoons red wine vinegar (optional); cayenne pepper (optional)

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I use pre-cut, cubed squash when I can find it. You can also use fresh butternut squash. (The prep time assumes you are using pre-cut squash.) I us

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