Creamy Squash Apple Soup

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The Soup Bible

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Eating right and maintaining a healthier lifestyle is becoming an important goal for many of us. However, most Canadians are not getting enough essential nutrients in their diet. Recent studies show the first step towards better health is incorporating non-dairy alternatives that contain no cholesterol, no trans fat, no lactose, no gluten and no GMOs, such as natur-a soy and rice beverages, into our diets. Here's a nutritious, low-fat alternative to a classic soup recipe.

4-6 SERVINGS

30 ml vegetable oil (1 tbsp.)

1 onion, chopped

750 ml squash, any (3 cups) variety, peeled and cubed (butternut, pepper squash, pumpkin)

250 ml potatoes, cubed (1 cup) 1 apple, peeled and cubed

500 ml vegetable bouillon (2 cups)

375 ml natur-a soy (1 1/2 cup) original or unsweetened

Pinch ground nutmeg, pinch ground cayenne pepper salt and freshly ground pepper to taste

GARNISH:

1 apple, thinly sliced

1. In a large saucepan heat oil on medium setting and gently sauté onions with squash, potatoes and apples.

2. Add vegetable bouillon and soymilk 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, sprinkle with basil and serve immediately with a lemon wedge.

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 lite original soymilk 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.

If you would like more organic alternatives to classic recipes visit www.nutrisoya.com

Courtesy: News Canada

Kitchen and Cuisine