Vegan Butternut Squash Soup

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. 

Ingredients: 

  • 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 

Instructions: 
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). 

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