Vegan Butternut Squash Soup with Almond Milk

Vegan Butternut Squash Soup with Almond Milk

This puréed vegan butternut squash soup with almond milk includes roasted garlic, sautéed sweet onion, and vegetable broth. It's super easy to make.

Preparation Time
20 mins
Cooking Time
1 hr 25 mins
Total Time
1 hr 45 mins
Calories
115 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Cut top 1/4-inches off garlic cloves; brush with a small amount of olive oil. Wrap in aluminum foil.
Step 3
Bake in the preheated oven until garlic is tender and browned, about 45 minutes. Let cool until safe to handle, about 5 minutes; chop.
Step 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.
Step 5
Fill blender halfway with soup; add 1/2 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.

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

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