Vegan Butternut Squash Soup with Almond Milk

Ingredients

• garlic (3 cloves)
• olive oil (2 tablespoons)
• sweet onion (1 )
• butternut squash (3 cups)
• vegetable broth (3 cups)
• salt (0 )
• ground black pepper (0 )
• almond milk (1 cup)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Cut top 1/4-inches off garlic cloves; brush with a small amount of olive oil. Wrap in aluminum foil.
3. Bake in the preheated oven until garlic is tender and browned, about 45 minutes. Let cool until safe to handle, about 5 minutes; chop.
4. 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. Fill blender halfway with soup; add 1/2 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

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 115
• fat: 5 g
• sats: 1 g
• carbs: 16 g
• fibre: 3 g
• protein: 2 g
• salt: 0 g