- 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
- 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.
05/22/2018
recipepes.com
Vegan Butternut Squash Soup with Almond Milk, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
