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Vegan Butternut Squash Soup with Almond Milk

Vegan Butternut Squash Soup with Almond Milk

Cost $10, save $15

  • 85 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Aromatics

    • 3 cloves garlic
    • 🧅 1 sweet onion, chopped

  • Oils

    • 2 tablespoons olive oil, plus more for brushing

  • Vegetables

    • 🎃 3 cups peeled and cubed butternut squash

  • Liquids

    • 3 cups vegetable broth
    • 🥛 1 cup unsweetened vanilla-flavored almond milk, or more to taste

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C).

2

Cut the top ¼-inches off garlic cloves; brush with a small amount of olive oil. Wrap in aluminum foil.

3

Bake in the preheated oven until garlic is tender and browned, about 45 minutes. Cool until safe to handle, about 5 minutes; chop.

4

Heat 2 tablespoons olive oil in a 5-quart pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes.

5

Add butternut squash and broth; season with salt and black pepper. Bring to a boil, reduce heat, and simmer until squash is soft, about 30 minutes. Cool soup about 30 minutes.

6

Fill blender halfway with soup; add ½ cup almond milk. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend for 1 minute. Pour into a pot. Repeat with remaining soup and almond milk. Warm soup over low heat until heated through, about 3 minutes.

NUTRIENTS

Per 1 serving

🔥

115

Calories

  • 2
    Protein
  • 16
    Carbs
  • 5
    Fats

💡 Roasting the squash enhances its natural sweetness for a richer soup flavor.For extra creaminess, use a high-speed blender.Garnish with fresh parsley or pumpkin seeds for added texture and flavor.Double the recipe and freeze leftovers for easy meal prep.