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5 from 2 votes

Butternut Squash Soup

Course: Soup
Servings: 8


  • 1 butternut squash , cut into halves
  • 1 acorn squash , cut into halves
  • 1 onion , sliced thin
  • 2-3 cloves garlic , sliced thin
  • 1 tbsp olive oil
  • 1/4 cup white wine
  • 1-2 cups almond milk
  • Salt and pepper for seasoning


  • Place the butternut and acorn squash halves on a baking sheet and bake in a 350-degree oven for about 30-40 minutes or until the squash can be easily pierced with a fork and is cooked through. The acorn squash might need more time than the butternut.
  • Remove from the oven and let stand while you prepare the rest of the ingredients.
  • Heat the olive oil in a saucepan. Add onions and garlic and the white wine. Season with salt and pepper.
  • Cook on medium heat for about 10-15 minutes until the onions and garlic are soft and brown and caramelized. Reserve half the onion-garlic mixture and put the rest into a blender.
  • Peel off the skin from the squash when it's cool enough to handle. Cut into large chunks and toss into the blender along with the onion.
  • Add about a cup or more (adjust the consistency of the soup to your liking) almond milk and puree until the mixture is smooth and creamy.
  • Return the puree to the pan and warm through. If the soup is too thick, you can add some more almond milk or vegetable stock or plain water.
  • Ladle into bowls and top each bowl with some caramelized onions, garlic and croutons.
  • Enjoy!