Dairy-Free Vegan Butternut Squash Soup

Name: Dairy-Free Vegan Butternut Squash Soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 large cloves garlic, coarsely chopped; 1 cup coarsely chopped yellow onion; 2 stalks celery, coarsely chopped; 2 large carrots, coarsely chopped; 8 cups 1-inch dice butternut squash; 4 cups vegetable stock; 1 cup unsweetened soy milk, or oat milk, more if desired; Salt, to taste; Freshly ground black pepper, to taste

A creamy dairy-free butternut squash soup, perfect for vegans and those with dairy sensitivities.

⭐ 4.1 (105 reviews) Prep: 20 minCook: 50 minTotal: 70 minYields: 8 servings

Category Tags:

Dinner Entree Lunch Appetizer Soup

Cuisine Tags:

American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Heat olive oil in a large stockpot over medium heat. Add garlic, onion, and celery, stirring for 5 minutes until soft.
Add carrots, butternut squash, and vegetable stock. Bring to a boil, then reduce heat and simmer for 30 to 40 minutes until vegetables are tender.
Blend the soup in batches until smooth, then return it to the pot.
Stir in soy milk, salt, and pepper to taste. Cook to desired temperature, adjusting consistency with more soy milk if needed, then serve.

Nutritional Info (per serving)

Calories: 144 kcal

Carbohydrate: 28 g

Cholesterol: 0 mg

Fiber: 8 g

Protein: 3 g

Saturated Fat: 1 g

Sodium: 434 mg

Sugar: 7 g

Fat: 4 g

Unsaturated Fat: 0 g