Creamy Vegan Butternut Squash Soup with Almond Milk

Follow our step-by-step guide on how to make Creamy Vegan Butternut Squash Soup with Almond Milk.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   Take your garlic cloves and trim off the top quarter-inch, then brush the cut ends with a drizzle of olive oil.

3. Step 3

   Wrap these aromatic gems in aluminum foil and nestle them in the oven.

4. Step 4

   Let them roast for about 45 minutes, until they turn tender and golden brown.

5. Step 5

   Once done, allow them to cool for about 5 minutes before chopping them into delightful pieces.

6. Step 6

   In a spacious 5-quart pot, warm the remaining olive oil over medium-high heat.

7. Step 7

   Toss in the chopped garlic and onion, sautéing until the onion becomes beautifully translucent, which should take around 5 minutes.

8. Step 8

   Next, introduce the cubed butternut squash and pour in the vegetable broth.

9. Step 9

   Season generously with salt and pepper, then bring this vibrant mixture to a boil.

10. Step 10

    Lower the heat and let it simmer until the squash is soft, roughly 30 minutes.

11. Step 11

    After cooking, remove the pot from the heat and let the soup cool slightly for about 30 minutes.

12. Step 12

    When you're ready to blend, fill your blender halfway with the soup and add about half a cup of almond milk.

13. Step 13

    Secure the lid and pulse a few times before blending on high for a full minute until it reaches a silky smooth consistency.

14. Step 14

    Pour the blended soup back into the pot and repeat this process with the remaining soup and almond milk.

15. Step 15

    Finally, return the blended soup to the stove over low heat, warming it gently for about 3 minutes before serving.

16. Step 16

    Enjoy this comforting bowl of butternut squash soup, perfect for any occasion.