Vegan Butternut Squash Soup with Almond Milk

Ingredients

• 3 cloves garlic
• 2 tablespoons olive oil , plus more for brushing
• 1 sweet onion , chopped
• 3 cups peeled and cubed butternut squash
• 3 cups vegetable broth
• salt and ground black pepper to taste
• 1 cup unsweetened vanilla-flavored almond milk , or more to taste

Instructions

1. 1

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

2. 2

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

3. 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. 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. 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.

5. 5

   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.