Creamy squash apple soup

Image Recette

Ingredients

30 mL (1 tbsp.) vegetable oil
1 onion, chopped
750 mL (3 cups) squash, any variety, peeled and cubed (butternut, pepper squash, pumpkin)
250 mL (1 cup) potatoes, cubed
1 apple, peeled and cubed
500 mL (2 cups) vegetable broth
375 mL (1 1/2 cup) Natur-a soy Original or Unsweetened*
Pinch ground nutmeg
Pinch ground cayenne pepper
Salt and freshly ground pepper to taste
GARNISH:
1 apple, thinly sliced

Servings : 4

Preparation

  1. In a large saucepan heat oil on medium setting and gently sauté onions with squash, potatoes and apples.
  2. Add vegetable broth and Natur-a before seasoning with nutmeg, cayenne pepper and a generous amount of salt and pepper.
  3. Bring to a boil and let simmer over low heat for approximately 20 minutes, or until vegetables are soft.
  4. Puree soup using a blender or food processor. Add seasonings as needed. Keep warm until served. Garnish with a fan of sliced apple.
NOTE

This recipe can be used as a base for any other type of vegetable soup. Simply substitute other vegetables of your choice for squash and apple (carrots, celery, potatoes, turnips etc.)

*Natur-a light Original can also be used for this recipe. For a recipe lower in fat, do not sauté vegetables in oil; instead, add vegetables directly to thoroughly skimmed warm bouillon.