Vegan Butternut Squash Soup

This vegan butternut squash soup is deliciously rich, creamy, and perfectly seasoned for fall with fragrant spices, ginger, and maple syrup.

• Preparation Time: 45 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 25 mins
• Calories: 248 Calories

Ingredients

• 2 tablespoons olive oil
• 2 stalks celery, chopped
• 4 cloves garlic
• 1 tablespoon apple cider vinegar
• 2 tablespoons maple syrup
• 1 butternut squash, peeled and chopped
• 2 large onions, chopped
• 2 carrots, peeled and chopped
• 1 quart water, or as needed
• 1 (2 inch) piece ginger, minced
• 0.25 teaspoon paprika
• 0.25 teaspoon ground coriander
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon red pepper flakes
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground cumin
• 1.5 teaspoons salt, divided
• 0.5 teaspoon allspice
• 1 yam, peeled and chopped

Recipe Instructions

Step 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.

Step 2

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

Step 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.