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How to Make Vegan Butternut Squash Soup with Almond Milk - A Step-by-Step Guide

As the weather turns cooler, there's nothing quite like a warm, comforting bowl of soup to nourish the body and soul. And when it comes to fall flavors, butternut squash is a true star of the season. If you're looking for a delicious and nutritious recipe to add to your fall menu, look no further than this Vegan Butternut Squash Soup with Almond Milk. This velvety, creamy soup is not only dairy-free and vegan, but it's also packed with all the cozy flavors of autumn.

Butternut squash ...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 23 mins
  • Additional Time: 35 mins
  • Total Time: 2 hrs 18 mins
  • Servings: 6
  • Yield: 4 quarts

  • 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.

    • Nutrition

    115 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 287mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 2g
    • Vitamin C: 17mg
    • Calcium: 88mg
    • Iron: 1mg
    • Potassium: 321mg

    Categories

    Vegan recipes
    Butternut squash recipes
    Soup recipes
    Almond milk recipes