Creamy Butternut Squash Soup

Name: Creamy Butternut Squash Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 butternut squash, peeled and cut into cubes; 1 yellow onion; 1 red bell pepper, seeded and quartered; 1 cups cherry tomatoes; 1 head garlic, sliced in half; ½ tsp ground black pepper; ¼ tsp dried thyme; ½ tsp garlic powder; ½ tsp onion powder; 1 pinch cayenne pepper; 3 cups broth of choice; ½ cup Plant Strong Almond Milk; 2 tbsp cashew butter; ⅓ cup nutritional yeast; 2 tbsp tamari

November 15, 2024

There are few things better than a big pot of soup when fall rolls around, and butternut squash practically does the work for you. Once cooked and blended, it becomes naturally thick and velvety without needing heavy cream or added oil.

This version gets an extra boost of creaminess from Plant Strong Almond Milk, which keeps the texture smooth without overpowering the squash. Savory seasonings balance its natural sweetness for a soup that feels rich and comforting while still being made from simple ingredients.

Make a batch for an easy weeknight dinner, pair it with a hearty salad or whole-grain bread, or serve it as a starter when you’re feeding a crowd. It’s also a great one to make ahead when you want something warm and ready to go in the fridge.

Creamy Butternut Squash Soup

Plant Strong Team

Servings

6

Prep Time

10 minutes

Cook Time

25 minutes

Ingredients

1 butternut squash, peeled and cut into cubes
1 yellow onion
1 red bell pepper, seeded and quartered
1 cups cherry tomatoes
1 head garlic, sliced in half
½ tsp ground black pepper
¼ tsp dried thyme
½ tsp garlic powder
½ tsp onion powder
1 pinch cayenne pepper
3 cups broth of choice
½ cup Plant Strong Almond Milk
2 tbsp cashew butter
⅓ cup nutritional yeast
2 tbsp tamari

Directions

Preheat oven to 400℉ and line a baking sheet with parchment paper.
Add butternut squash, onion, bell pepper, cherry tomatoes, and garlic to an oven-safe baking sheet.
Toss with garlic powder, onion powder, black pepper and just a bit of broth to coat the veggies.
Bake for 20-25 minutes, or until butternut squash is tender.
Squeeze out your roasted garlic and place your veggies into a blender, along with broth, almond milk, cashew butter, tamari and nutritional yeast. Blend until smooth.
Option to add more broth if you prefer a thinner soup. Top with chives, red pepper flakes, and coarse black pepper.