Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions; 4 cloves of garlic; 1 2 inch piece of ginger; 2 carrots; 2 celery stalks; 1 yam; 1 butternut squash; 2 tablespoons olive oil; 3/4 tbsp tablespoons salt, adjust to your own taste; 1 tablespoon lemon juice or apple cider vinegar; 2 tablespoons maple syrup; 1/2 teaspoon allspice; 1/4 teaspoon nutmeg; 1/4 teaspoon cloves; 1/4 teaspoon cumin; 1/4 teaspoon coriander; 1/4 teaspoon smoked paprika; 1/4 teaspoon cinnamon; 1/4 teaspoon chili flakes

Servings: persons

2 onions
4 cloves of garlic
1 2 inch piece of ginger
2 carrots
2 celery stalks
1 yam
1 butternut squash
2 tablespoons olive oil
3/4 tbsp tablespoons salt, adjust to your own taste
1 tablespoon lemon juice or apple cider vinegar
2 tablespoons maple syrup
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon smoked paprika
1/4 teaspoon cinnamon
1/4 teaspoon chili flakes

1
Cut the onions, garlic and ginger and put into a bowl.
2
Peel the carrots, apple, yam and squash and cut into rough equal pieces. Chop two stalks of celery.
3
Brown the onions, garlic and ginger with the olive oil in a pan over medium heat. Stir in the salt and spices. Add the remaining vegetables and pour water until everything is JUST covered.
4
Bring to a boil, then simmer until all vegetables are fork or knife tender (you can cut through them easily). This means they are ready to be blended.
5
Blend in batches. Add back to the pot and adjust seasoning with salt and spices to your preference. Also, this is where you add the vinegar or lemon juice, and maple syrup.
6
I garnished with celery leaves, pepper flakes and olive oil but you can use whatever you have in your pantry. Yoghurt, herb oils, toasted nuts, parsley or julienned apple would be nice garnishes as well.
7
Bon appetit from The Simmering Pot

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 onions, 4 cloves of garlic, 1 2 inch piece of ginger, 2 carrots, and more.

Yes, Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup

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