Vegan Butternut Squash Soup
Description
This vegan butternut squash soup is deliciously rich, creamy, and perfectly seasoned for fall with fragrant spices, ginger, and maple syrup.
Ingredients
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2 tablespoons olive oil
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2 large onions, chopped
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4 cloves garlic
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1 (2 inch) piece ginger, minced
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1 1/2 teaspoons salt, divided
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1/2 teaspoon allspice
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cinnamon
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1/4 teaspoon paprika
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1/4 teaspoon ground cloves
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1/4 teaspoon ground cumin
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1/4 teaspoon ground coriander
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1/4 teaspoon red pepper flakes
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1 butternut squash, peeled and chopped
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1 yam, peeled and chopped
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2 carrots, peeled and chopped
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2 stalks celery, chopped
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1 quart water, or as needed
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2 tablespoons maple syrup
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1 tablespoon apple cider vinegar
Directions
1
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 ½ teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chili flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
2
Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
3
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.