Dairy Free Butternut Squash Soup (paleo, vegan friendly)
Dairy Free Butternut Squash Soup (paleo, vegan friendly)
Serves: 4
Ingredients:
4 cups diced butternut squash
1.5 TBS avocado (or olive) oil (or olive oil but I recommend avocado oil bc the butternut squash roasts at a high temp and avocado oil has a high smoke point)
7 large garlic cloves
2/3 cup chopped onion
1/2 tsp dried thyme
3/4 tsp sea salt
Optional: 1/8 tsp cayenne for a kick!
1 1/2 cups unsweetened nut milk, cow’s milk, or chicken broth ( for a very thick soup, use 1 1/4 cups)
Directions:
Preheat the oven to 400 F. Line a baking sheet with tinfoil or a silicone baking mat.
In a large bowl, combine all of the ingredients except the milk. Mix until everything is nice and coated with the oil and spices.
Evenly spread the mixture out onto the baking sheet.
Bake in the oven for 45 minutes, or until a fork can easily poke through the butternut squash (I think the soup is best when the butternut squash bakes until it has a golden brown color).
Let the squash cool for a few minutes. Then, add it to your blender with the milk and blend on “soup” mode (or blend until smooth).
ENJOY! Store in the fridge in an airtight container for 3-4 days.
Don’t forget to tag me on Instagram so I can see your recreations!
xoxo,
Emily
