:max_bytes(150000):strip_icc()/4683409-6ad5ff464f6542fabb58c9ac54320181.jpg)
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!
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
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.
Cook’s Notes:
You can use lemon juice instead of the apple cider vinegar if you like.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 248 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat1g | 4% |
| Sodium620mg | 27% |
| Total Carbohydrate51g | 18% |
| Dietary Fiber8g | 29% |
| Total Sugars11g | |
| Protein4g | |
| Vitamin C53mg | 264% |
| Calcium135mg | 10% |
| Iron2mg | 11% |
| Potassium1329mg | 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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/ube-cheesecake-mfs-2x1-108-3d06ba12ce054be78bde955263df971e.jpg)
:max_bytes(150000):strip_icc()/2Butternut-Bisque-with-French-Onion-Toast-Topper-55bb5a1128db46c0af5527d5da9a6d75.jpg)
:max_bytes(150000):strip_icc()/2CurriedPattyPanSquashSoup-2000-17e90ab818b347d9990c8b44de36ec93.jpg)
:max_bytes(150000):strip_icc()/8872364-f83e6017cd7947829ccfe65df91e0d25.jpg)
:max_bytes(150000):strip_icc()/8018-99421c1f5aaf4402bded27a4f1f5ab23.jpg)
Leave feedback about this