Vegan Butternut Squash Soup with Almond Milk

Aug 19, 2025
by Adrian Prohaska
- 5.0 / 5 ( 2 Ratings)
1 Likes

PREP TIME

20 mins
COOK TIME

1 hrs 25 mins
TOTAL TIME

2 hrs 20 mins
SERVING

6 People
VIEWS

6

Embrace the flavors of autumn with this velvety smooth vegan butternut squash soup. The natural sweetness of roasted butternut squash is beautifully enhanced by creamy almond milk, creating a comforting and nutritious dish perfect for any occasion.

Ingridients

Adjust Servings

3 cloves garlic

2 tablespoons olive oil, plus more for brushing

1 sweet onion, chopped

3 cups peeled and cubed butternut squash

3 cups vegetable broth

Salt and ground black pepper to taste

1 cup unsweetened vanilla-flavored almond milk, or more to taste

Nutrition

Carbohydrate

16 g
Fiber

3 g
Protein

2 g
Saturated Fat

1 g
Sodium

287 mg
Sugar

7 g
Fat

5 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

02

Step

Cut top ¼-inches off garlic cloves; brush with a small amount of olive oil. Wrap in aluminum foil.

03

Step

Bake in the preheated oven until garlic is tender and browned, about 45 minutes. Cool until safe to handle, about 5 minutes; chop. (50 minutes)

04

Step

Heat 2 tablespoons olive oil in a 5-quart pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Add butternut squash and broth; season with salt and black pepper. Bring to a boil, reduce heat, and simmer until squash is soft, about 30 minutes. Cool soup about 30 minutes. (65 minutes)

05

Step

Fill blender halfway with soup; add ½ cup almond milk. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend for 1 minute. Pour into a pot. Repeat with remaining soup and almond milk. Warm soup over low heat until heated through, about 3 minutes. (4 minutes)

For an even richer flavor, roast the butternut squash alongside the garlic. Simply toss the cubed squash with olive oil, salt, and pepper, and roast for about 20-25 minutes, or until tender and slightly caramelized.
Feel free to experiment with different squash varieties like acorn or kabocha for a unique twist.
Garnish with a swirl of coconut cream, a sprinkle of toasted pumpkin seeds, or a handful of fresh herbs like parsley or sage for added flavor and visual appeal.

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Adrian Prohaska

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.