Preheat a large Dutch Oven pan over medium heat. When the pan is ready, add the olive oil, onion, garlic, ginger, potatoes, squash and carrots.
Season with salt and pepper.
Saute for 5 minutes.
Then add the water and the vegetable broth.
Bring it a boil. Then reduce the heat and partially cover.
Let it cook for 25 minutes. Remove the lid, check that the squash is fork tender.
Season with salt and pepper and add the spices.
With a hand blender, puree the soup until smooth. Taste test to see if more salt is needed. Then add the maple syrup and stir in.
Serve with your favorite bread or top with croutons.Enjoy!
Notes
NOTES:
If you don’t have a hand blender or immersion blender, you can use a food processor ( blending it in batches ),a countertop blender or any high-speed blender.
The Butternut Squash and Carrot Soup is vegan and gluten free!
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.
STORE: In an airtight container in the fridge for up to 3 days.REHEAT: In a microwave using a microwave safe bowl. Heat for 1-2 minutes. Or reheat on the stove top. FREEZE: Freeze using a freezer safe airtight container or freezer safe zip lock for up to 3 months