Name: Butternut Squash Soup (Vegan & Dairy Free)
Prep time: 2 min
Cook time: PT-481922H58M57S
Cuisine: lunch
Ingredients: 1 teaspoon olive oil; 1 small onion, diced; 2 celery stalks, diced; 1 large carrot, diced; 1/4 teaspoon dried thyme; 1/4 teaspoon rosemary; 6 heaping cups peeled and cubed butternut squash; 2 cups Silk Unsweetened Almondmilk; 2 cups reduced sodium vegetable broth; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; Chives or roasted pumpkin seeds for garnish

Description

This butternut squash soup is deliciously creamy, vegan and dairy-free. Your whole house will smell fantastic as you prepare a batch of this comforting soup!

Ingredients

Scale

1 teaspoon olive oil
1 small onion, diced
2 celery stalks, diced
1 large carrot, diced
1/4 teaspoon dried thyme
1/4 teaspoon rosemary
6 heaping cups peeled and cubed butternut squash
2 cups Silk Unsweetened Almondmilk
2 cups reduced sodium vegetable broth
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Chives or roasted pumpkin seeds for garnish

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Instructions

Heat olive oil over medium heat in a large pot. Add onion, celery and carrots and cook until onion becomes translucent, about 4 minutes. Add thyme and rosemary and toss to coat vegetables.
Add remaining ingredients and bring to a boil. Reduce heat and allow soup to simmer for approximately 40 minutes.
Use an immersion blender to puree soup until it is thick and no chunks remain.
Top with fresh chives or pumpkin seeds and enjoy!