Creamy Butternut Squash Soup with Almond Milk (Vegan)

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Slice about 1/4 inch off the tops of the garlic cloves; brush with a little olive oil and wrap in aluminum foil.

3. 3

   Bake in the preheated oven until the garlic is tender and browned, about 45 minutes. Let cool until safe to handle, about 5 minutes; then chop.

4. 4

   Heat 2 tablespoons olive oil in a 5-quart pot over medium-high heat. Add the onion and garlic; cook, stirring, until the onion is translucent, about 5 minutes. Add the butternut squash and broth; season with salt and black pepper. Bring to a boil, then reduce the heat and simmer until the squash is soft, about 30 minutes. Let the soup cool for about 30 minutes.

5. 5

   Fill a blender halfway with the soup; add 1/2 cup almond milk. Cover and hold the lid with a potholder; pulse a few times, then blend for 1 minute. Pour into a pot. Repeat with the remaining soup and almond milk. Warm the soup over low heat until heated through, about 3 minutes.

• Calories 213.91 kcal — Moderate 11%
• Protein 4.21 g ⌄ Low Source 8%
• Carbohydrate 33.91 g 12%
• Total Fat 5.98 g — Moderate 8%
• Saturated Fat 0.98 g ⌄ Low Source 5%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 1.61 mg ⌄ Low Source 1%
• Sodium 418.26 mg — Moderate 18%
• Dietary Fiber 2.78 g ⌄ Low Source 10%
• Total Sugars 5.76 g --
• Added Sugars 0.6 g ⌄ Low Source 1%
• Calcium 185.92 mg — Moderate 14%
• Iron 1.42 mg ⌄ Low Source 8%
• Potassium 319.33 mg ⌄ Low Source 7%
• Vitamin A 160.8 mcg — Moderate 18%
• Vitamin C 11.42 mg — Moderate 13%
• Vitamin D 0.41 mcg ⌄ Low Source 2%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Garlic 🧄
• Onions 🧅