Vegan Butternut Squash Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 large butternut squash, peeled and chopped
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup non-dairy milk

Directions

1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is softened, about 5 minutes. Add the thyme, oregano, butternut squash, broth, salt, and pepper. Bring to a boil.
2. Reduce heat to low and simmer until the squash is tender, about 25 minutes.
3. Carefully transfer the soup to a blender or food processor and puree until smooth. Add the non-dairy milk and blend until combined.
4. Return the soup to the pot and heat until warmed through.
5. Serve with a dollop of non-dairy sour cream and freshly ground black pepper.

Interesting Facts

• Butternut squash is a type of winter squash that is packed with nutrients, including vitamins A and C, fiber, and potassium.
• This soup can be served hot or cold and makes a great appetizer or light dinner.
• Non-dairy milk can be used as a substitute for regular milk to make this recipe vegan.