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Author Notes: This is one of my go-to recipes for squash soup. It's super creamy and vegan, so anyone can enjoy it. It has some extra sweetness from an apple and maple syrup, acidity from lemon juice and lots of warm spices like cloves and nutmeg. Please enjoy :) —The Simmering Pot
- 2 onions
- 4 cloves of garlic
- 1 2 inch piece of ginger
- 2 carrots
- 2 celery stalks
- 1 yam
- 1 butternut squash
- 2 tablespoons olive oil
- 3/4 tbsp tablespoons salt, adjust to your own taste
- 1 tablespoon lemon juice or apple cider vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1/4 teaspoon chili flakes
- Cut the onions, garlic and ginger and put into a bowl.
- Peel the carrots, apple, yam and squash and cut into rough equal pieces. Chop two stalks of celery.
- Brown the onions, garlic and ginger with the olive oil in a pan over medium heat. Stir in the salt and spices. Add the remaining vegetables and pour water until everything is JUST covered.
- Bring to a boil, then simmer until all vegetables are fork or knife tender (you can cut through them easily). This means they are ready to be blended.
- Blend in batches. Add back to the pot and adjust seasoning with salt and spices to your preference. Also, this is where you add the vinegar or lemon juice, and maple syrup.
- I garnished with celery leaves, pepper flakes and olive oil but you can use whatever you have in your pantry. Yoghurt, herb oils, toasted nuts, parsley or julienned apple would be nice garnishes as well.
- Bon appetit from The Simmering Pot