Dairy-Free Vegan Butternut Squash Soup
Our dairy-free butternut squash soup recipe is the best vegan soup for dairy-free kids or adults, vegans, or those allergic to dairy or lactose.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2tablespoon olive oil
- 2large garlic cloves (finely chopped)
- 1cup yellow onion (finely chopped)
- 2celery stalks (chopped)
- 2large carrots (finely chopped)
- 8cups butternut squash (peeled, seeded, and chopped into 1-inch cubes)
- 4cups vegetable stock
- 1cup plain unsweetened soy milk (plus more if desired)
- Salt (to taste)
- Pepper (to taste)
Instructions
Step 1
Gather the ingredients.Step 2
Heat the olive oil in a large stockpot over medium heat. Add the garlic, onion, and celery. Stir often, until soft and fragrant, about 5 minutes.Step 3
Add the carrots, butternut squash, and vegetable stock.Step 4
Bring to a boil over high heat. Reduce the heat to low and simmer until the vegetables are tender, 30 to 40 minutes.Step 5
Working in batches, transfer the soup to a blender and process until smooth. Return the soup to the pot.Step 6
Stir in the soy milk, salt, and pepper to taste. Cook to desired temperature and consistency, adding more soy milk, if needed. Serve, drizzled with more soy milk, if desired.