Vegan Butternut Squash Soup with Almond Milk

Vegan Butternut Squash Soup with Almond Milk

This vegan butternut squash soup includes roasted garlic and almond milk; this recipe is great for light lunches or as a start to dinner.

Preparation Time
20 mins
Cooking Time
1 hr 23 mins
Total Time
1 hr 43 mins
Calories
115 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Cut off the top 1/4-inch of the garlic cloves and brush the cut cloves with a small amount of olive oil. Wrap in aluminum foil.
Step 3
Bake in the preheated oven until cloves are tender and browned, about 45 minutes. Let cool until safe to handle, about 5 minutes; chop.
Step 4
Heat olive oil in a 5-quart pot over medium-high heat. Add garlic and onion; saute until onion is translucent, about 5 minutes. Add butternut squash and broth. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until squash is soft, about 30 minutes. Remove soup from heat and let cool slightly, about 30 minutes.
Step 5
Fill blender halfway with soup. Add about 1/2 cup of 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. Return soup to the stove over low heat before serving; cook until heated through, about 3 minutes.
Vegan Butternut Squash Soup with Almond Milk

Ingredients

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

Categories

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