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vegan butternut & almond soup

Vegan Butternut and Almond Soup

Warm up from the inside out with Chef Michael's amazing fall soup.
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Course Soup
Cuisine American

Ingredients
  

  • 1 ea onion diced
  • 3 ea carrots diced 1/2"
  • 1/2 bunch celery diced
  • 1 ea butternut squash peeled, seeded, diced 1/2"
  • 1 tsp thyme
  • 1/2 tsp coriander
  • 1 quart almond milk plain
  • 1 cup orange juice

Instructions
 

  • Saute onion, carrot, celery & butternut with 2 oz olive oil until tender and starting to brown.
  • Add remaining ingredients & simmer for 15 minutes.
  • Blend until smooth. Season with salt to your preference. Goes great garnished with shredded kale, quinoa, and roasted almonds.
Keyword butternut, butternut squash, carrot, celery, maui onion, white onion
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