Vegan Butternut Squash Soup
Cooking Instructions
- 1
In a large stock pot, heat the olive oil over medium high heat until shimmering.
- 2
Add in the butternut squash, stir to combine, and sauté for about 7 minutes until the butternut squash releases some flavour and the onions become translucent.
- 3
Add in the salt, pepper, thyme, vegetable broth, almond milk, stir to combine.
- 4
Bring to a boil and then to a simmer for another 10 minutes, until the butternut squash becomes fork tender. Test it with a fork to ensure it is properly cooked through.
- 5
Remove from heat. Pour the soup into a large blender. Now add the lime juice into the blender too. If you're not using a large blender (holds at least 6 cups) then do this in increments. Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously. OR, you can use an immersion blender and puree the soup ingredients until combined and smooth.
- 6
Taste and add salt and pepper to taste if necessary.
- 7
Serve into bowls and top with garnish - I love extra nutmeg, parsley and a bit of extra almond milk or a touch of coconut milk on top (OPTIONAL).
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