Vegan Butternut Squash Soup with Almond Milk
Description
This puréed vegan butternut squash soup with almond milk recipe includes roasted garlic, sautéed onion, and vegetable broth. It's super easy to make.
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
Directions
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.