GOLDEN BUTTERNUT SQUASH SOUP

By Deee

Ingredients

• 2 TBSP OLIVE OIL
• 2 CUPS CUBED PEELED BUTTERNUT SQUASH
• 2 MEDIUM CARROTS
• 1 MEDIUM SWEET RED OR YELLOW PEPPER CHOPPED
• 1 MEDIUM APPLE CHOPPED
• 1 SMALL ONION CHOPPED
• 2 CUPS WATER
• 2 TSP VEGETABLE BASE
• 1/2 TSP OF SALT AND DRIED OREGANO
• 1/4 TSP GROUND NUTMEG AND PEPPER
• 1 1/2 CUPS ALMOND MILK

Preparation

Step 1

IN A LARGE SAUCE PAN HEAT THE OIL OVER MED HEAT. ADD SQUASH, CARROTS, RED PEPPER, APPLE AND ONIONS. COOK AND STIR TILL CRISP-TENDER, 8 TO 10 MIN. STIR IN WATER, VEGETABLE BASE AND SEASONINGS. BRING TO A BOIL, REDUCE HEAT AND SIMMER UNCOVERED UNTIL VEGETABLES ARE TENDER, ABOUT 8 TO 10 MIN. STIR IN ALMOND MILK. TRANSFER TO BLENDER AND BLEND WELL. RETURN TO PLAN AND HEAT THROUGH.