Ingredients
2 tablespoons olive oil2 cups cubed peeled butternut squash2 medium carrots, chopped1 medium sweet red or yellow pepper, chopped1 medium Gala apple, peeled and chopped1 small onion, chopped2 cups water2 teaspoons vegetable base1/2 teaspoon salt1/2 teaspoon dried oregano1/4 teaspoon ground nutmeg1/4 teaspoon pepper1-1/2 cups unsweetened almond milk
Preparation
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.
Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through.
