Vegan Squash Soup ~ Italian Tomato

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 113.6
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 216.1 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 5.8 g
  • Protein: 5.2 g

View full nutritional breakdown of Vegan Squash Soup ~ Italian Tomato calories by ingredient


Introduction

A lovely vegan soup for autumn, best made with the fresh harvest from your own garden.

This dish may be made up to 2 days in advance and stored in a covered container and heated just before serving, or even canned for storage and later enjoyment.

Tasty and healthy in more ways than one, this soup helps to boost the immune system!

Servings are one cup. A lovely vegan soup for autumn, best made with the fresh harvest from your own garden.

This dish may be made up to 2 days in advance and stored in a covered container and heated just before serving, or even canned for storage and later enjoyment.

Tasty and healthy in more ways than one, this soup helps to boost the immune system!

Servings are one cup.
Number of Servings: 8

Ingredients

    1/2 cup chopped onion
    2 tablespoon vegan margarine
    2 cups diced tomatoes
    1 cup plain soy milk
    1 clove garlic, roasted & pressed
    2 cups squash, mashed
    1 handful fresh oregano (or 5 teaspoons dried)
    2 cups V8 juice
    1 teaspoon dried basil
    A dash of nutritional yeast
    A dash of fresh (or dried) parsley

Directions

Bake squash and mash. Roast garlic clove and press. Saute the onion & garlic in margarine. Add broth & squash, & simmer 15 minutes. Cool, pour into blender with soy milk, tomatoes, & herbs, and whip until smooth & creamy.

Serve 8oz servings in decorative bowls or coffee cups and top soup with 1/2 tsp nutritional yeast and a light sprinkling of parsley for added beauty, vitamins, and flavor/texture.

Number of Servings: 8

Recipe submitted by SparkPeople user KRYISTINA.