Creamy Butternut Squash Soup

Steps

1. 1

   In a large stock pot, heat the olive oil over medium high heat until shimmering.

2. 2

   Add in the onion and garlic and stir to coat with the olive oil. Allow to cook for about 3 minutes, until the garlic becomes fragrant.

   Start 3-minute timer
3. 3

   Add in the butternut squash, stir to combine, and sauté for about 7 minutes until the butternut squash releases some flavour and the onions become translucent.

   Start 7-minute timer
4. 4

   Add in the salt, pepper, thyme, vegetable broth, and vegan milk (such as almond milk), and stir to combine.

5. 5

   Bring the mixture to a boil and then reduce to a simmer for another 10 minutes, until the butternut squash becomes fork tender. Test it with a fork to ensure it is properly cooked through.

   Start 10-minute timer
6. 6

   Remove from heat. Pour the soup into a large blender and add the lime juice. If you're not using a large blender (at least 6 cups), blend in increments to avoid overflow. Blend until creamy and smooth (about 3 minutes). Alternatively, use an immersion blender to puree the soup directly in the pot until combined and smooth.

   Start 3-minute timer
7. 7

   Taste and add additional salt and pepper if necessary.

8. 8

   Serve into bowls and optionally top with garnish, such as a drizzle of coconut milk, parsley, chopped thyme, red pepper flakes, or fresh black pepper.