Prep Time::20 mins
Cook Time:: 1 hr 25 mins
Additional Time::35 mins
Total Time:: 2 hrs 20 mins
Servings::6
Yield::4 quarts
Ingredients
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
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cut top 1/4-inches off garlic cloves; brush with a small amount of olive oil. Wrap in aluminum foil.
Bake in the preheated oven until garlic is tender and browned, about 45 minutes. Let cool until safe to handle, about 5 minutes; chop.
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.
Fill blender halfway with soup; add 1/2 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.
Cook's Note:
Try mushroom broth in place of vegetable broth, if you prefer.