Dairy-Free Butternut Squash Soup

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

Dairy-Free Butternut Squash Soup

Ingredients

  • 4 cups diced butternut squash
  • 1 ½ cups unsweetened pumpkin seed walnut milk (almond milk works great too!)
  • ½ tbsp avocado oil (or olive oil)
  • 7 large garlic cloves
  • 2⁄3 cup chopped onion
  • ½ tsp dried thyme
  • ¾ tsp sea salt
  • optional: 1⁄8 tsp cayenne for a kick!

Directions

  1. 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.
  2. 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).
  3. Let the squash cool for a few minutes. Then, add it to your blender with the milk and blend until smooth. ENJOY!
  4. Store in the fridge in an airtight container for 3-4 days.

Create your starter set!

The magic of making your own milk is in the ingredients.

Get Started

Get the Starter Set

The magic of making your own milk is in the ingredients.

We source quality ingredients specifically for milking, with your health in mind.

Get started
Comments

Your Cart

Shop All Starter Set Milk Maker Ingredients Accessories Professional
Free Contiguous U.S. Shipping on all orders over $50
Subtotal
Shipping Free!
Total
Subscribe and save 10%
Deliver Every
USD