Ingredients

• 1 - butternut squash, cut into halves
• 1 - acorn squash, cut into halves
• 1 - onion, sliced thin
• 2 to 3 cloves - garlic, sliced thin
• 1 tbsp - olive oil
• 1/4 cup - white wine
• 1 to 2 cups - almond milk
• Salt and pepper - for seasoning

How to Make Golden Winter Squash Soup

• Place the butternut and acorn squash halves on a baking sheet. Bake it in an oven, at 350 degree F, for about 30-40 minutes or until, the squash can be easily pierced with a fork and is cooked through.
• The acorn squash, might need more time than the butternut.
• Remove from the oven and let it stand, while you prepare the rest of the ingredients.
• Heat the olive oil in a saucepan. Add onions, garlic and the white wine. Season with salt and pepper.
• Cook on medium heat, for about 10-15 minutes, until the onions and garlic are soft, brown and caramelized.
• Reserve half the onion garlic mixture and put the rest into a blender.
• Peel off the skin from the squash, when it's cool enough to handle.
• Cut into large chunks and toss into the blender along with the onion.
• Add about, a cup or more (adjust the consistency of the soup to your liking) of almond milk and puree, until the mixture is smooth and creamy.
• Return the puree to the pan and warm through.
• If the soup is too thick, you can add some more almond milk or vegetable stock or plain water.
• Ladle into bowls and top each bowl, with some caramelized onions, garlic and croutons.
• Recipe Courtesy: Holy Cow Vegan