Best Vegan Butternut Squash Soup With Almond Milk Recipes

ROASTED BUTTERNUT SQUASH ALMOND SOUP

Steps:

• Cut the butternut in half, no need to remove the stem, scoop out the seeds and dry bake (no oil needed) for 1 hour at 450 F / 230 C. Check half way through that it isn't burning.
• Scoop out all of the butternut flesh. Don't bin the skins they have lots of nutrients and can be placed back in the oven for a chefs treat.
• Peel and dice the onions and garlic. Then cook on a high heat with a dash of water for 5 mins until translucent.
• Add everything else and simmer for 5 mins then take off the heat, blend and serve.
• Sprinkle butternut soup with pumpkin and cumin seeds for extra flavour and crunch. Enjoy immediately.

VEGAN BUTTERNUT SQUASH SOUP WITH ALMOND MILK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut off the top 1/4-inch of the garlic cloves and brush the cut cloves with a small amount of olive oil. Wrap in aluminum foil.
• Bake in the preheated oven until cloves are tender and browned, about 45 minutes. Let cool until safe to handle, about 5 minutes; chop.
• Heat olive oil in a 5-quart pot over medium-high heat. Add garlic and onion; saute until onion is translucent, about 5 minutes. Add butternut squash and broth. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until squash is soft, about 30 minutes. Remove soup from heat and let cool slightly, about 30 minutes.
• Fill blender halfway with soup. Add about 1/2 cup of 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. Return soup to the stove over low heat before serving; cook until heated through, about 3 minutes.

VEGAN BUTTERNUT SQUASH SOUP - ONE POT & CREAMY

Steps:

• In a large stock pot, heat the olive oil over medium high heat until shimmering.
• Add in the onion and garlic and stir to coat with the olive oil. Allow to cook for about 3 minutes, until the garlic becomes fragrant.
• Add in the butternut squash, stir to combine, and sauté for about 7 minutes until the butternut squash releases some flavour and the onions become translucent.
• Add in the salt, pepper, thyme, vegetable broth, almond milk, stir to combine.
• Bring to a boil and then to a simmer for another 10 minutes, until the butternut squash becomes fork tender. Test it with a fork to ensure it is properly cooked through.
• Remove from heat. Pour the soup into a large blender. Now add the lime juice into the blender too. If you're not using a large blender (holds at least 6 cups) then do this in increments. Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously. OR, you can use an immersion blender and puree the soup ingredients until combined and smooth.
• Taste and add salt and pepper to taste if necessary.
• Serve into bowls and top with garnish - I love extra nutmeg, parsley and a bit of extra almond milk or a touch of coconut milk on top (OPTIONAL).

VEGAN BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
• Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
• Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.