Vegan Butternut Squash Soup with Almond Milk

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Cut top ¼-inches off garlic cloves; brush with a small amount of olive oil. Wrap in aluminum foil.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until garlic is tender and browned, about 45 minutes. Cool until safe to handle, about 5 minutes; chop.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

📊 Nutrition Facts

Per serving (6 servings total)