Creamy Butternut Squash Soup
Cozy up with a bowl of this creamy, oil-free Butternut Squash Soup – a whole food, plant-based delight! Made with PLANTSTRONG Almond Milk, this silky soup blends the natural sweetness of butternut squash with savory spices for a nutritious, satisfying meal. With no added oils or refined ingredients, it’s perfect for chilly evenings or holiday gatherings.
- Author
- PLANTSTRONG Team
- Category
Dinner
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 PLANTSTRONG 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.
