Ingredients

• 1 medium butternut squash (peeled, seeded and chopped into 1-inch chunks)
• 1 onion, chopped into a fine dice
• 1 medium carrot or about 5-6 baby carrots, diced
• 2 tbsp - grated ginger
• 1/2 tsp - ground cinnamon, plus more if desired for garnish
• 1 tbsp - ground coriander
• 3 cups - water or vegetable stock
• 1 cup - soymilk
• 1/2 tsp - ground black pepper
• Salt to taste
• 1 tbsp - olive oil

How to Make Butternut Squash Soup

• Heat the oil in a saucepan over medium heat.
• Add the onion and saute until the onion becomes golden-brown.
• Add the ginger and coriander and stir to mix. Then, add the squash and carrots and cinnamon.
• Cook, stirring, for about 5-8 minutes until the squash starts to brown.
• Add the water or vegetable stock and half the soymilk and bring to a boil. Lower the heat to a simmer, and cover the saucepan.
• Cook until the squash is tender - for about 30 minutes.
• In a blender or using an immersion blender if you have one, process the soup until it turns smooth and velvety. Be careful while handling the hot ingredients and liquid.
• Return the soup to the saucepan and add the rest of the soymilk. Warm until heated through.
• Ladle into a bowl, sprinkle some more cinnamon on top.
• Recipe Courtesy: Holy Cow Vegan