This vegan butternut squash soup recipe is richly flavored, with garlic, sage, rosemary, and ginger. It's the perfect addition to your fall dining table. Heat up the oil in a large pot over medium heat. Add the onion, then salt, and pepper to taste. Heat up until onions are translucent (5 to 8 minutes).
Peel, seed, and cut squash into chunks and place in a bowl. Heat oil in a large pot over medium heat. Add carrots and cook for 3 minutes. Mix in onion and celery; cook until browned and soft, 3 to 5 minutes more.
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.
This bright autumn dairy-free butternut squash soup is simple and inexpensive to prepare, and it's great for fall-time family dinners, Thanksgiving dinners, or casual get-togethers with friends. This recipe is incredibly versatile, so feel free to add fresh herbs, spices, or even nuts of your choice.