Vegan Butternut Squash Soup with Almond Milk

5.0
(2)
2 Reviews
2 Photos

A rich and savory vegan butternut squash soup recipe to make for lunches during the week or for the beginning of a delicious meal. For an added richness, I prefer to roast the squash in the oven for 30 minutes before adding to the soup stock. Other fall squash varieties work well too, but my favorite is butternut. Garnish with fresh parsley.

Submitted by Alice
Published on June 19, 2020
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
Jump to Nutrition Facts

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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  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.

  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.

  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.

  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.

Cook's Note:

Try mushroom broth in place of vegetable broth, if you prefer.

Nutrition Facts (per serving)

115 Calories
5g Fat
16g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 115
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Sodium 287mg 12%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 9%
Total Sugars 7g
Protein 2g 3%
Vitamin C 17mg 19%
Calcium 88mg 7%
Iron 1mg 4%
Potassium 321mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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