⅓ cup unsweetened dairy-free milk beverage or lite coconut milk
Black pepper, to taste
Roasted pumpkin seeds for garnish (optional)
Instructions
Preheat your oven to 400°F.
Place the squash, onion, carrot, and garlic on a baking sheet. Toss with the oil and sprinkle with a little salt. Roast for 40 minutes, or until the squash is soft.
Transfer the vegetables to a soup pot. Add the broth, wine, herbs, and allspice and place the pot over medium heat. Bring the soup to a simmer. Reduce the heat to medium-low, and simmer for 20 minutes.
Remove the pot from the heat and let cool for 10 minutes.
Puree with a stick blender or in your blender (for the smoothest results). Open the steam vent and cover it with a towel to allow steam to escape while blending.
Blend in the milk beverage or coconut milk. Season to taste with salt and black pepper.
Serve garnished with roasted pumpkin seeds, if desired. And swirl in some dairy-free sour cream or coconut cream if you wish!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/roasted-butternut-squash-soup