vegan butternut squash soup with almond milk

Author of this recipe: Conrad Jaime

A vegan butternut squash soup with almond milk.

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Ingredients

• Butternut Squash, Almond Milk

Steps

1. To prepare a vegan butternut squash soup with almond milk, you'll first need to peel the squash and cut it into bite-sized pieces. Peel the skin off and slice it in half lengthwise. Cut the flesh into small cubes. Place the cubed squash, skin-side down, in the crock-pot. Cover the pot and cook on medium-high heat, stirring occasionally, until it's soft and tender, about 30 minutes. Remove the soup from the heat and let it sit for 10 minutes before serving.

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• vegan butternut squash soup with almond milk