Vegan Butternut Squash Soup
This is my famous butternut squash soup recipe and it just so happens to be a perfectly vegan main dish! There are lots of warm spices and because the veggies are all cooked slowly until soft, when blended it becomes so creamy, without any cream added! 
olive oil
2
tablespoons
onions, chopped
2
large
garlic
4
cloves
ginger, minced
1
(2 inch) piece
salt, divided
1 ½
teaspoons
allspice
½
teaspoon
ground nutmeg
¼
teaspoon
ground cinnamon
¼
teaspoon
paprika
¼
teaspoon
ground cloves
¼
teaspoon
ground cumin
¼
teaspoon
ground coriander
¼
teaspoon
red pepper flakes
¼
teaspoon
butternut squash, peeled and chopped
1
yam, peeled and chopped
1
carrots, peeled and chopped
2
celery, chopped
2
stalks
water, or as needed
1
quart
maple syrup
2
tablespoons
apple cider vinegar or lemon juice
1
tablespoon
 Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
  Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
  Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.
