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
PREP TIME: 15 min MINS
SERVINGS: 4-5
Instructions
- Preheat the oven to 400 F. Line a baking sheet with a silicone baking mat.
- 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 until smooth. ENJOY!
- Store in the fridge in an airtight container for 3-4 days.
Ingredients
4 cups diced butternut squash1 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!
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