Vegan Butternut Squash Soup
The perfect cozy, creamy holiday meal is easy to make and feeds a ton of people. I happened to have four butternut squashes, so I ended up using all of them, but you really only need one or two to make soup for a few people. Luckily, there was plenty of left-overs, which I put in the freezer to last all winter long.
- 4 butternut squashes
- 1.5 cup vegetable broth
- 2 cups almond+coconut creamer
- 1 lime
- .5 ginger
- 1 white onion
- 8 tablespoons olive oil
- 1 teaspoon ground himalayan salt
- 1 teaspoon ground black pepper
Clean and peel butternut squashes and onion and place in a large cooking pan.
Sprinkle olive oil, salt and pepper over ingredients before putting in the oven (set to 400).
Allow to cook until squash and onion are fork tender--literally test with a fork until it easily goes through to ensure it is properly cooked (about 45 minutes).
Remove from heat and place ingredients into a large blender with vegetable broth, almond coconut creamer, lime and peeled/diced ginger. If your blender isn't large enough to fit all the ingredients (mine wasn't) then do this in increments. Put all the pureed ingredients into a large pot and stir altogether once everything is blended.
Taste and add salt and pepper, if needed. Put pot over stovetop for 3 minutes if you want warmer soup (stop cooking once bubbles start to pop).
Serve in bowls and add an extra drop of creamer on top (optional).