Butternut Squash and Roasted Garlic Soup (Vegan, Gluten Free, Dairy Free)
A Cozy, Creamy Vegan Soup Perfect for Fall
Ingredients
- 1 medium butternut squash
- 1 medium yellow onion
- 3 Tbsp. olive oil (plush more for serving)
- 1 head of garlic (in skin)
- ¾ cup vegetable stock
- 1 ½ cups unsweetened oat milk
- ½ teaspoon apple cider vinegar
- 1 teaspoon dried sage or thyme
- ⅛ teaspoon ground nutmeg
- Kosher Salt
- Fresh cracked black pepper
Directions
- 1
Preheat oven to 400 degrees F.
- 2
Roast pumpkin or butternut squash. (I start by putting mine in the oven for a few minutes to soften so it's easier to cut). Cut in half and scoop out the insides (save & toast the seeds if you want). Drizzle with 2 tbsp. olive oil, salt and pepper.
- 3
Slice the onion and arrange that along with the heads of garlic in a large baking dish. Top with the dried sage, nutmeg and 1 Tbsp olive oil and roast for 20-30 minutes, cut side up. Flip butternut squash and roast for another 20 minutes until soft. Remove from oven, let cool, then peel the skin away from the flesh.
- 4
In a blender, add squash mash, roasted onion, garlic (remove the skins), milk, ¼ cup stock, and salt to taste. Puree until smooth. If it's too thick, add the rest of the stock to thin and blend again. Taste and add more salt if needed.
- 5
Serve with a drizzle of olive oil, cracked pepper.
- 6
Store leftovers in the fridge for up to a few days.