Step 1

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.

Step 2

Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through.