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

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

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.