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Butternut Squash Soup with Veggies
Exhausted from the holidays but still want something warm and cozy? This 20-minute Butternut Squash Soup can be dressed up with whatever veggies you have leftover from your festivities -- we used spinach and kale!
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4
Ingredients
4 cups Califia Farms Unsweetened Almond Beverage
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1 tablespoon dried parsley
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon red pepper flakes
3 cups butternut squash, roasted and cubed
2 cups vegetable stock
2 cups fresh spinach
1 cup chopped kale
Directions
01
In a medium-size pot over medium high-heat, add olive oil
02
Once heated, add minced garlic and sauté until translucent and fragrant, about 1-2 minutes
03
Add all seasonings and mix together until combined
04
Add in the vegetable stock and roasted butternut squash, stirring until combined
05
Use a hand-held blender to blend ingredients until combined and smooth
06
Add in the Califia Farms Unsweetened Almond Beverage and stir together
07
Let everything boil for 1-2 minutes and then reduce heat to low, to allow a simmer
08
Add in the spinach and kale, stirring to incorporate
09
Continue to simmer for another 5 minutes
10
At this point, the soup should have thickened
11
Remove from heat and serve immediately
12
Enjoy with a side of bread, if desired!
