Nutty Squash Soup

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READY IN: 35mins

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 2 medium onions, chopped
  • kosher salt
  • 2 (20 ounce) packages butternut squash, chunks
  • 4 teaspoons ground coriander
  • 6 cups unsweetened plain almond milk
  • 1 cup sliced sliced roasted salted almond


  1. Heat the oil in a large saucepot over medium heat. Add the onions, season with salt, and cook, stirring occasionally, until tender, about 10 minutes. Add the squash, coriander, and a pinch of salt. Cook, stirring, for 1 minute.
  2. Add the almond milk, bring to a boil, then cover and reduce the heat to simmer until the squash is soft, about 20 minutes. Working in batches, carefully transfer to a blender and puree until smooth. Season to taste with salt. Divide among bowls and top with the almonds.

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