Butternut squash soup (vegan)

By AndreaO

Ingredients

• 1/2 tbsp canola oil
• 1 onion, chopped
• 1.5 stalks celery, chopped
• 2 small cloves garlic, chopped
• 1/2 " piece fresh ginger, peeled and finely chopped
• 4 cups vegetable stock or water
• 1.5 lbs butternut squash, peeled, seeded, and cubed
• 1/8 cup maple syrup
• 1 tbsp tamari (or soy sauce)
• 1/2 tsp finely grated orange zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg
• 1/2 cup plain soymilk

Preparation

Step 1

Heat the oil in a heavy stockpot over medium-high heat. Add the 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 a simmer over high heat. Decrease the heat to medium-low and simmer, stirring occasionally, for 30 minutes, or until the squash is tender, Stir in the maple syrup, tamari, orange zest, salt, pepper, and nutmeg.

Using a hand-held immersion blender, puree the soup in the pot until smooth. Stir in the soymilk.