roasted butternut squash soup (vegan)

How To Make roasted butternut squash soup (vegan)

• Step 1
  Pre-heat oven to 425 degrees. Cut butternut squash in half lengthwise and scoop out seeds with a tablespoon. Line cookie sheet with foil and place squash skin-side down.
• Step 2
  Brush tops of squash with butter and generously dust with salt and pepper. Roast squash on middle rack for 50 minutes or until the flesh is soft and golden.
• Step 3
  Sautee minced garlic and diced onion with 1/4 cup butter in a medium sauce pan until caramelized. Do not burn the garlic! Mix bouillon cubes in hot water to dissolve.
• Step 4
  Remove squash from oven and let cool on wire rack for at least 30 minutes. Scoop out flesh with a spoon and place chunks in a large pot with sautéed onions and garlic. Add bouillon cubes and water mixture along with 3 cups of water and remaining seasonings and lemon juice (except bay leaf).
• Step 5
  Simmer on low-medium heat for 30 minutes to combine all flavors. Remove from heat and pour entire contents of the pot into a food processor. Puree ingredients until smooth. Okay to leave a few chunks if you like your soup hearty.
• Step 6
  Pour puree back into the pot and stir in almond milk and bay leaf. Cover and simmer on low heat for 30-45 minutes, stirring often. Add salt and pepper to taste. Serve warm with garlic toast points.
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