Creamy Vegan Butternut Squash Soup

Follow our step-by-step guide on how to make Creamy Vegan Butternut Squash Soup.

1. Step 1

   Begin by warming olive oil in a spacious saucepan over medium heat.

2. Step 2

   Toss in the finely chopped onions, minced garlic, and ginger, allowing them to sauté until the onions achieve a lovely golden hue, which should take about five minutes.

3. Step 3

   Next, sprinkle in half a teaspoon of salt along with a medley of spices: allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and red pepper flakes.

4. Step 4

   Stir vigorously to ensure the spices meld beautifully with the onion mixture.

5. Step 5

   Now, introduce the chopped butternut squash, yam, carrots, and celery to the pot, then pour in just enough water to cover the vegetables.

6. Step 6

   Raise the heat to bring the soup to a lively boil.

7. Step 7

   Once bubbling, lower the heat and let it simmer gently until all the vegetables are tender enough to be pierced with a fork, which will take around 30 to 45 minutes.

8. Step 8

   When the time is right, carefully ladle half of the soup into a blender.

9. Step 9

   Secure the lid tightly, using a potholder for safety, and pulse a few times before blending until the mixture is velvety smooth.

10. Step 10

    Pour the blended soup back into the saucepan and repeat with the remaining portion.

11. Step 11

    To finish, stir in the maple syrup and apple cider vinegar or lemon juice, along with the last teaspoon of salt.

12. Step 12

    Taste and adjust the seasoning as needed, then serve this warm, comforting bowl of goodness, perfect for cozy evenings.

13. Step 13

    Enjoy the delightful blend of flavors that will warm both your heart and your home.