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
• Protein 4.21 g Low Source
• Carbs 33.91 g Moderate
• Total Fat 5.98 g Moderate
• Saturated Fat 0.98 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 1.61 mg Low Source
• Sodium 418.26 mg Moderate
• Fiber 2.78 g Low Source
• Sugar 5.76 g Moderate
• Added Sugar 0.6 g Low Source
• Calcium 341.44 mg Good Source
• Iron 1.42 mg Low Source
• Potassium 319.33 mg Low Source
• Vitamin A 160.8 mcg_rae Moderate
• Vitamin C 27.07 mg Good Source
• Vitamin D 1.87 mcg Low Source

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

• Tree Nuts 🌰
• Garlic 🧄
• Onions 🧅