Dairy-Free Creamy Butternut Squash Soup

INGREDIENTS

• 1 large butternut squash, sliced in half lengthwise and seeds discarded
• 1 tablespoon extra-virgin olive oil
• Sea salt and freshly ground pepper, to taste
• 2 3⁄4 cups unsweetened almond milk (or any other dairy-free milk alternative), plus more if needed
• Large pinch of ground cinnamon

Preparation

1. Preheat the oven to 400°F. Prepare a large rimmed baking sheet with parchment paper.
2. Preheat the oven to 400°F. Prepare a large rimmed baking sheet with parchment paper.
3. Place the butternut squash onto the prepared baking sheet facing up. Drizzle with the oil and sprinkle with salt and pepper.
4. Roast in the oven for 50 minutes or until the squash is tender. Set the squash aside to cool for 5-10 minutes.
5. Then, use a large spoon to scoop out the squash flesh and place it into a food processor. Add the almond milk, sea salt and pepper to taste. Add a large pinch of cinnamon and puree the mixture until it reaches your desired consistency. Add more dairy-free milk if needed. Season to taste with salt and pepper and serve immediately.
6. Store leftovers in a sealed glass container in the refrigerator for up to three days.