Creamy Fall-Spiced Butternut Squash Soup

Name: Creamy Fall-Spiced Butternut Squash Soup
Total time: 85 min
Yield: 2
Ingredients: 2 tbsp olive oil; 2 large onions, chopped; 4 cloves garlic; 1 in. ginger piece, minced; 1.5 tsp salt, divided; 0.5 tsp allspice; 0.25 tsp ground nutmeg; 0.25 tsp ground cinnamon; 0.25 tsp paprika; 0.25 tsp ground cloves; 0.25 tsp ground cumin; 0.25 tsp ground coriander; 0.25 tsp red pepper flakes; 1 butternut squash, peeled and chopped; 1 yam, peeled and chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 1 qt water, or as needed; 2 tbsp maple syrup; 1 tbsp apple cider vinegar

Indulge in the flavors of fall with this creamy, rich vegan butternut squash soup. Infused with fragrant spices, ginger, and maple syrup, each spoonful offers a warm, comforting taste.

Recipe Info

Prep Time

85 min

Difficulty

Easy

Servings

Nutrition

calories248kcal

carbohydrates51g

fat5g

fiber8g

protein4g

sodium620mg

sugar11g

Soup American

Ingredients

2 tbsp olive oil

2 large onions, chopped

4 cloves garlic

1 in. ginger piece, minced

1.5 tsp salt, divided

0.5 tsp allspice

0.25 tsp ground nutmeg

0.25 tsp ground cinnamon

0.25 tsp paprika

0.25 tsp ground cloves

0.25 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp red pepper flakes

1 butternut squash, peeled and chopped

1 yam, peeled and chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

1 qt water, or as needed

2 tbsp maple syrup

1 tbsp apple cider vinegar

Directions

In a large saucepan over medium heat, warm the olive oil. Add the onions, garlic, and ginger; cook, stirring often, until they turn brown, about 5 minutes.

Combine 0.5 tsp salt, allspice, nutmeg, cinnamon, paprika, cloves, cumin, coriander, chili flakes, and mix them into the saucepan. Add the butternut squash, yam, carrots, and celery.

Pour in enough water to just cover the vegetables. Increase heat to bring the soup to a boil, then reduce heat and let it simmer until all veggies are tender, 30 to 45 minutes.

In batches, transfer the soup to a blender. Cover and hold the lid with a potholder; pulse a few times before blending. Pour back into the saucepan. Repeat for the remaining soup. Stir in maple syrup, apple cider vinegar, and 1 tsp salt.

Serve hot with an extra sprinkle of cinnamon on top, if desired.