Vegan Butternut Squash Soup

Adapted by: Mary P.

Got this one in an email from VegNews Magazine. I took the oil out that it called for. It sounded pretty good. It seemed like a lot of maple syrup, so I would probably cut it in half.

This recipe comes from The Real Food Daily Cookbook by Ann Gentry, published by Ten Speed Press and hot off the press this month. If our review in the upcoming issue of VegNews Magazine doesn’t convince you to pick up a copy, perhaps this savory recipe will.

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

Cook onions, celery, garlic, and ginger in water in a heavy saucepan 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 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 handheld immersion blender, puree the soup in the pot until smooth. Alternatively, working in small batches, puree in a regular blender until smooth. Stir in the soymilk.

Ladle the soup into bowls. Sprinkle with additional nutmeg and serve.

The soup will keep for 2 days, covered and refrigerated.

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