Roasted Butternut Squash Soup
Here's an easy-to-prepare soup that will become a wintertime favorite for the whole family. If you're lucky enough to have any left over, freeze it to enjoy down the road.
Ingredients
- 1 tablespoon canola oil
- 2 onions, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, chopped
- 1 (1-inch) piece fresh ginger, peeled and finely chopped
- 8 cups Vegetable Stock or water
- 2 3/4 pounds butternut squash, peeled, seeded and cubed
- 1/4 cup maple syrup
- 2 tablespoons tamari
- 2 teaspoons finely grated orange zest
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg, plus more for garnish
- 1 cup plain soy milk
Preparation
Level: Easy
Servings: 8
Cook Time:
Ready In:
Heat the oil in a heavy stockpot over medium-high heat. Add onions, celery, garlic and ginger and sauté for 5 minutes, or until the vegetables are tender. Stir in the stock and squash, cover and bring to a simmer over high heat. Decrease heat to medium-low and simmer, stirring occasionally, for 30 minutes or until the squash is tender. Stir in maple syrup, tamari, orange zest, salt, pepper and 1/4 teaspoon nutmeg.
Working in batches, puree soup in blender until smooth. Stir in soy milk. Garnish with additional nutmeg and serve.
