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!
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