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