Vegan Squash Soup

Ingredients

1 large squash

2 potato, chopped

2 large carrot, chopped

2 celery stick, chopped

2 small onions, chopped

4 garlic cloves, crushed

1 Tbsp olive oil

2 Gala apples, chopped

2 tsp basil

1 Tbsp vegetable seasoning

2 tsp oregano

1 tsp salt

1 tsp pepper

3½ cups of water

1 vegetable bouillon cube

3/4 cup almond milk

Directions:

⦁ Preheat the oven to 350°F.

⦁ Cut the squash in half and remove seeds. Wrap the squash in tin foil and bake in the

oven for 1 hour and 10 minutes. When the squash is done cooking and is soft, set aside.

⦁ In a pan, add the olive oil and sauté the onions and crushed garlic until they are golden.

⦁ In a large pot, add the water, bouillon cube and spices. Next, add in the squash, the

remaining vegetables/fruit, and sautéed onions and garlic.

⦁ Bring the pot to a boil, stirring occasionally.

⦁ Once the vegetables are soft, pour the soup into a high speed blender or food

processor.

⦁ Blend until smooth while adding the almond milk a little at a time until the

desired consistency is reached. Enjoy!