Vegan Butternut Squash Soup

Name: Vegan Butternut Squash Soup
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
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 ground cinnamon; 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

5.0

(2)

2 Reviews

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This is my famous butternut squash soup recipe and it just so happens to be a perfectly vegan main dish! There are lots of warm spices and because the veggies are all cooked slowly until soft, when blended it becomes so creamy, without any cream added! Please enjoy!

Recipe by The Simmering Pot

Published on June 19, 2020

Prep Time:

45 mins

Cook Time:

40 mins

Total Time:

1 hr 25 mins

Servings:

6

Yield:

1 pot

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil
2 large onions, chopped
4 cloves garlic
1 (2 inch) piece ginger, minced
1 ½ teaspoons salt, divided
½ teaspoon allspice
¼ 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
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

Directions

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

Cook's Notes:

You can use lemon juice instead of the apple cider vinegar if you like.

I garnished with celery leaves, pepper flakes, and olive oil, but you can use whatever you have in your pantry. Yogurt, herb oils, toasted nuts, parsley, or julienned apple would be nice garnishes as well.

Nutrition Facts (per serving)

248	Calories
5g	Fat
51g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 248
% Daily Value *
Total Fat 5g	7%
Saturated Fat 1g	4%
Sodium 620mg	27%
Total Carbohydrate 51g	18%
Dietary Fiber 8g	29%
Total Sugars 11g
Protein 4g
Vitamin C 53mg	264%
Calcium 135mg	10%
Iron 2mg	11%
Potassium 1329mg	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.