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Golden Butternut Squash Soup

Total Time

Prep: 20 min. Cook: 20 min.

Makes

6 servings

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
Golden Butternut Squash Soup Recipe photo by Taste of Home

Ingredients

  • 2 tablespoons 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 teaspoons vegetable base
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1-1/2 cups unsweetened almond milk

Directions

  1. 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.
  2. 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

1 cup: 110 calories, 6g fat (1g saturated fat), 0 cholesterol, 486mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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