Vegan Butternut Squash Soup with Almond Milk recipe
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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
Nutrition Info
- 114.6 caloriescarbohydrate: 16.4 gcholesterol: : -fat: 5.3 gfiber: 2.5 gprotein: 1.7 gsaturatedFat: 0.6 gservingSize: -sodium: 286.8 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Vegan Butternut Squash Soup with Almond Milk
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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.
Bake in the preheated oven until cloves are tender and browned, about 45 minutes. Let cool until safe to handle, about 5 minutes, chop.
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.
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.