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!

Servings: 4

Cook Time: 5 minutes 

Prep Time: 15 minutes 

Total Time: 20 minutes

Ingredients

• 4 cups Califia Farms Unsweetened Almondmilk 
• 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

Method

1. In a medium-size pot over medium high-heat, add olive oil. Once heated, add minced garlic and sauté until translucent and fragrant, about 1-2 minutes. Add all seasonings and mix together until combined. 
2. Add in the vegetable stock and roasted butternut squash, stirring until combined. Use a hand-held blender to blend ingredients until combined and smooth. Add in the Califia Farms Unsweetened Almondmilk and stir together.
3. Let everything boil for 1-2 minutes and then reduce heat to low, to allow a simmer. Add in the spinach and kale, stirring to incorporate. Continue to simmer for another 5 minutes. At this point, the soup should have thickened. 
4. Remove from heat and serve immediately. Enjoy with a side of bread, if desired!