Vegan Butternut Squash Soup Recipe

Name: Vegan Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 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.
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.

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 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 large onions, chopped, 4 cloves garlic, 1 (2 inch) piece ginger, minced, and more.

Yes, Vegan 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.

Vegan Butternut Squash Soup

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