Golden Butternut Squash Soup
I created this soup for my vegan relatives for Christmas Eve, but everyone else ended up enjoying it, too! It’s so creamy and delicious. —Susan Sabia, Windsor, CA
Prep: 20 min. • Cook: 20 min. Makes: 6 servings
2 Tbsp. olive oil 2 cups cubed peeled butternut squash 2 medium carrots, chopped 1 medium sweet red or yellow pepper, chopped 1 medium Gala apple, peeled and chopped
1 small onion, chopped
2 cups water
2 tsp. vegetable base
1/2 tsp. salt
1/2 tsp. dried oregano
1/₄ tsp. ground nutmeg
1/₄ tsp. pepper
11/2 cups unsweetened almond milk
1. In a large saucepan, heat the 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.
2. Puree soup using a blender or an immersion blender; return to pan and heat through.
1 cup: 110 cal., 6g fat (1g sat. fat), 0 chol., 486mg sod., 15g carb.
(6g sugars, 3g fiber), 2g pro.
Diabetic exchanges: 1 starch, 1 fat.