Easy Vegan Butternut Squash Soup
Ingredients
- 1 small bulb of garlic
- 2 tsp olive oil
- 1 medium carrot, peeled and roughly chopped
- 1 medium onion, diced
- 1 medium butternut squash (about 6 cups diced), peeled and cubed
- 2 inch of fresh ginger, roughly chopped
- 1/4 tsp cinnamon
- 1/4 tsp five spice
- 2 tbsp maple syrup
- 1 cup apple juice
- 1 cup vegetable broth
- 1 can coconut milk or 2 cups cashew milk
- 1/4 tsp salt
Preparation
Preheat an oven to 400F.
Cut the root end of your garlic bulb, place in some foil with a drizzle of olive oil and roast for about 10-15 minutes while you chop your vegetables.
Once cooked, cool and remove individual cloves of garlic from the shells.
In a large pot, add oil, onion and carrot with a pinch of salt and sauté until onions have softened.
Add butternut squash with another pinch of salt and stir in ginger and garlic.
Sauté until fragrant and then add in spices, maple syrup, milk, vegetable broth, apple juice and salt.
Stir and bring to a boil then reduce to a simmer and cook for 15 minutes until butternut squash is cooked through.
Use an immersion blender to blend soup smooth.
You can also place ingredients in a blender and blend until smooth.
Pour soup into bowls and top as desired.
Tips
This soup is perfect for cold nights and can be topped with your favorite garnishes for added flavor.
