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Cooking & Entertaining
> Soups
Low fat Creamy Squash Apple Soup
 Eating
right and maintaining a healthier lifestyle is becoming an
important goal for many of us. 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
Ingredients
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
Directions:
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 saute? 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.
- News Canada
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