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Vegan Butternut Squash Soup
Vegan Butternut Squash Soup
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Indulge in a velvety vegan butternut squash soup blended with warm spices, ginger, and maple syrup - a perfect autumn delight.
Ingredients:
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 4 cloves garlic
  • 1 (2 inch) piece ginger, minced
  • 1.5 teaspoons salt, divided
  • 0.5 teaspoon allspice
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon paprika
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon ground coriander
  • 0.25 teaspoon red pepper flakes
  • 1 butternut squash, peeled and chopped
  • 1 yam, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 quart water, or as needed
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
Instructions:
  • In a large saucepan, warm olive oil over medium heat. Sauté onions, garlic, and ginger until golden, around 5 minutes. Season with 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery, then pour water until vegetables are just covered.
  • Turn up the heat to bring the soup to a boil, then lower the heat and let it simmer until the vegetables are tender when pierced with a fork, about 30 to 45 minutes.
  • In a blender, pour in half the soup. Secure the lid and pulse a few times with a potholder pressed on top, then blend until smooth. Return the mixture to the saucepan. Repeat with the rest of the soup. Stir in maple syrup, apple cider vinegar, and the remaining teaspoon of salt.

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