Warm up with a bowl of this whole food, plant-based Creamy Butternut Squash Soup that's completely oil-free and bursting with flavor! Made with PLANTSTRONG Almond Milk and Sofrito Broth, this silky soup combines the natural sweetness of butternut squash with savory spices for a comforting, nourishing meal. Perfect for cozy nights or holiday gatherings, this easy-to-make soup will bring plant-powered warmth to any table.
Creamy Butternut Squash Soup
PLANTSTRONG Team
Rated 3.5 stars by 2 users
Category
Dinner
Cozy up with a bowl of this creamy, oil-free Butternut Squash Soup – a whole food, plant-based delight! Made with PLANTSTRONG Almond Milk and Sofrito Broth, 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.
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.
