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Creamy Vegan Butternut Squash Soup

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PREP TIME
45 min
COOKING TIME
40 min
TOTAL TIME
85 min
SERVINGS
6 servings
Soup
Creamy Vegan Butternut Squash Soup
Ingredients
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 4 cloves garlic
  • 1 (2 inch) piece ginger, minced
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 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
1
Preheat your saucepan over a medium heat source, using olive oil to coat the bottom. Introduce sliced onions, minced garlic, and grated ginger into the saucepan. Cook while stirring constantly until they reach a deep brown color, approximately 5 minutes pass.
2
Add the following spices to the saucepan: a pinch of salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chili flakes. Stir well to combine.
3
Add the following root vegetables to the saucepan: butternut squash, yam, carrots, and celery. Pour in enough water to cover the vegetables partially.
4
Increase the heat level and bring the mixture to a rolling boil. Once boiling, reduce the heat and let it simmer for 30 to 45 minutes, or until all vegetables are tender enough to be pierced with a fork.
5
Divide the soup into two portions and blend each portion using a blender, leaving about half of it unfused. Secure the lid tightly with your hands and pulse the blender a few times before releasing it back into the saucepan. Repeat this process with the remaining soup.
6
Add maple syrup, apple cider vinegar, and the final pinch of salt to the blended soups.