This deliciously creamy dairy-free Butternut Squash Soup recipe is a wonderful addition to your holiday menu - featuring homemade almond milk from your Almond Cow! With minimal effort and only 7 ingredients, you’ll have the perfect seasonal soup in no time!
Recipe by Emily @Cooking_Emily
- 4 cups diced butternut squash
- 1 1/2 cups unsweetened Pumpkin seed walnut milk from the Almond Cow (almond milk works great too!)
- 1.5 tbsp avocado oil (or olive oil)
- 7 large garlic cloves
- 2/3 cup chopped onion
- 1/2 tsp dried thyme
- 3/4 tsp sea salt
- Optional: 1/8 tsp cayenne for a kick!
In a large bowl, combine all of the ingredients except the nut milk. Mix until everything is nice and coated with the oil and spices. Evenly spread the mixture out onto the baking sheet. Bake in the oven for 45 minutes, or until a fork can easily poke through the butternut squash (I think the soup is best when the butternut squash bakes until it has a golden brown color). Let the squash cool for a few minutes. Then, add it to your blender with the milk and blend on “soup” mode (or blend until smooth). ENJOY! Store in the fridge in an airtight container for 3-4 days.