Print: Vegan Butternut Squash Soup with Almond Milk

This is a rich and savory vegan butternut squash soup with almond milk recipe to make for lunches during the week or for the beginning of a delicious meal. For added richness, I prefer to roast the squash in the oven for 30 minutes before adding to the soup stock. Other fall squash varieties work well, too, but my favorite is butternut. Garnish soup with fresh parsley.

Prep

23 min

Cook

86 min

Servings

Difficulty

Hard

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

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/vegan-butternut-squash-soup-with-almond-milk