Name: Vegan Butternut Squash Soup with Almond Milk
Prep time: 20 min
Cook time: 83 min
Total time: 138 min
Yield: 1
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

Vegan Butternut Squash Soup with Almond Milk

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Prep Time:
20 minutes

Cook Time:
83 minutes

Total Time:
138 minutes

Vegan butternut squash soup with roasted garlic and creamy almond milk, perfect for a light meal or a dinner starter.

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:

Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
Trim the top 1/4-inch off the garlic cloves, gently brush with a touch of olive oil, then wrap in aluminum foil.
Roast garlic in the preheated oven until soft and golden, around 45 minutes. Allow to cool for about 5 minutes before chopping.
In a 5-quart pot, warm olive oil over medium-high heat. Cook garlic and onion until onion turns translucent, around 5 minutes. Stir in butternut squash and broth, season with salt and pepper. Bring to a boil, then lower heat and simmer until squash is tender, about 30 minutes. Allow the soup to cool for 30 minutes before serving.
Pour half of the soup into the blender, then add about 1/2 cup of almond milk. Secure the lid, pulse a few times, then blend for 1 minute. Transfer mixture to a pot. Repeat with the remaining soup and almond milk. Heat soup on low for 3 minutes before serving.

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