Butternut Squash and Carrot Soup (Dairy Free)

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Cold weather season and a delicious hot soup go hand in hand. You will enjoy my Spicy Vegan Butternut Squash and Carrot Soup Recipe. With the velvety texture, plenty of spice and natural sweetness of fresh butternut squash, this will become you favorite soup!

Here's what you need

Ingredients  – olive oil – russet potato – carrots – butternut squash – white onion large – fresh garlic cloves – fresh ginger – vegetable broth or vegetable stock – water – maple syrup – spices such as ground cinnamon, allspice, Aleppo pepper, ground thyme, ground cloves and nutmeg – salt and black pepper as needed – fresh herbs to garnish with such as thyme sprigs

Step 1

Start with preheating a large Dutch Oven or large pot pan over medium-low heat. When the pan is ready, add the olive oil, onion, garlic, ginger, potatoes, squash and carrots. Season with salt and pepper and sauce for 5 minutes.

Step 2

Add  in the water and the vegetable broth. Bring it to a boil and reduce the heat. Partially cover the soup with a lid. Let it cook for about for 25 minutes. Remove the lid, check that the squash is fork tender.

Step 3

Season with additional salt and pepper and add the spices. Using a hand or regular blender, puree the soup until smooth. Taste test to see if more salt is needed. Then add the maple syrup and stir in.

Some tips: – You can freeze it. Use a freezer safe and airtight container. – If it’s your first time working with winter squash, the easiest way to deal with butternut squash is to buy it already cut and peeled. Your local grocery store or Costco will have it. – For more depth of flavor, place the veggies on a baking sheet and let the veggies roast in the oven for about 25-30 min.

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Meet the creator: Kristina is always on the pursuit of life, brunch and balance. Join her as she shares her cooking adventures, health journey and passion for the kitchen. Subscribe to see what's cooking next!