Vegan Butternut Squash Soup with Almond Milk
A rich and savory vegan butternut squash soup recipe to make for lunches during the week or for the beginning of a delicious meal. For an added richness, I prefer to roast the squash in the oven for 30 minutes before adding to the soup stock. Other fall squash varieties work well too, but my favorite is butternut. Garnish with fresh parsley.
Gallery
Recipe Summary
Ingredients
Directions
Cook's Note:
Try mushroom broth in place of vegetable broth, if you prefer.