Name: Vegan Butternut Squash Soup
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Onions, chopped - 2 large; Garlic - 4 cloves; Ginger, minced - 1 (2 inch) piece; Salt, divided - 1 ½ teaspoons; Allspice - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Ground cinnamon - ¼ teaspoon; Paprika - ¼ teaspoon; Ground cloves - ¼ teaspoon; Ground cumin - ¼ teaspoon; Ground coriander - ¼ teaspoon; Red pepper flakes - ¼ teaspoon; Butternut squash, peeled and chopped - 1; Yam, peeled and chopped - 1; Carrots, peeled and chopped - 2; Celery, chopped - 2 stalks; Water, or as needed - 1 quart; Maple syrup - 2 tablespoons; Apple cider vinegar - 1 tablespoon

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Butternut Squash Soup

1. Olive oil - 2 tablespoons

2. Onions, chopped - 2 large

3. Garlic - 4 cloves

4. Ginger, minced - 1 (2 inch) piece

5. Salt, divided - 1 ½ teaspoons

6. Allspice - ½ teaspoon

7. Ground nutmeg - ¼ teaspoon

8. Ground cinnamon - ¼ teaspoon

9. Paprika - ¼ teaspoon

10. Ground cloves - ¼ teaspoon

11. Ground cumin - ¼ teaspoon

12. Ground coriander - ¼ teaspoon

13. Red pepper flakes - ¼ teaspoon

14. Butternut squash, peeled and chopped - 1

15. Yam, peeled and chopped - 1

16. Carrots, peeled and chopped - 2

17. Celery, chopped - 2 stalks

18. Water, or as needed - 1 quart

19. Maple syrup - 2 tablespoons

20. Apple cider vinegar - 1 tablespoon

How to cook deliciously - Vegan Butternut Squash Soup

1. Stage

Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.

2. Stage

Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.

3. Stage

Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.