I created this soup for my vegan relatives for Christmas Eve, but everyone ended up loving it, too! It's so creamy and delicious. -Susan Sabia, Windsor, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium heat. Add squash, carrots, red pepper, apple and onion; cook and stir until crisp-tender, 8-10 minutes. Stir in water, vegetable base and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until vegetables are tender, 8-10 minutes. Stir in almond milk., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through.
Nutrition Facts : Calories 110 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 486mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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