Vegan Butternut Squash Soup with Almond Milk

Name: Vegan Butternut Squash Soup with Almond Milk
Total time: 85 min
Yield: 6 份数
Ingredients: 3 cloves garlic; 🧅 1 sweet onion, chopped; 2 tablespoons olive oil, plus more for brushing; 🎃 3 cups peeled and cubed butternut squash; 3 cups vegetable broth; 🥛 1 cup unsweetened vanilla-flavored almond milk, or more to taste

成本 $10, 节省 $15

来源: Recommended by CookPal

85 分钟
6 份数
$10

Vegan Butternut Squash Soup with Almond Milk

成本 $10, 节省 $15

来源: Recommended by CookPal

85 分钟
6 份数
$10

食材

Aromatics
- 3 cloves garlic
- 🧅 1 sweet onion, chopped
Oils
- 2 tablespoons olive oil, plus more for brushing
Vegetables
- 🎃 3 cups peeled and cubed butternut squash
Liquids
- 3 cups vegetable broth
- 🥛 1 cup unsweetened vanilla-flavored almond milk, or more to taste

步骤

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

Cut the top ¼-inches off garlic cloves; brush with a small amount of olive oil. Wrap in aluminum foil.

Bake in the preheated oven until garlic is tender and browned, about 45 minutes. Cool until safe to handle, about 5 minutes; chop.

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.

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.

营养成分

每份

🔥

115

卡路里

2
蛋白质
16
碳水化合物
5
脂肪

💡 Roasting the squash enhances its natural sweetness for a richer soup flavor.For extra creaminess, use a high-speed blender.Garnish with fresh parsley or pumpkin seeds for added texture and flavor.Double the recipe and freeze leftovers for easy meal prep.