A simple and easy butternut squash soup that is creamy and uses cinnamon and Chinese five spice to amp up fall flavors. Warming and delicious!
- 1 small bulb of garlic
- 2 tsp olive oil (divided)
- 1 medium carrot (peeled and roughly chopped)
- 1 medium onion (diced)
- 1 medium butternut squash (about 6 cups diced, peeled and cubed)
- 2 inch of fresh ginger (roughly chopped)
- 1/4 tsp cinnamon
- 1/4 tsp five spice
- 2 tbsp maple syrup
- 1 cup apple juice
- 1 cup vegetable broth
- 1 can coconut milk or 2 cups cashew milk
- 1/4 tsp salt
- Preheat oven to 400F. Cut the root end of your garlic bulb, place on top of a sheet of foil. Drizzle the open end of garlic with 1 tsp of olive oil, cover with foil and roast in the oven for about 10-15 minutes while you chop your vegetables.
- Once cooked, allow to cool for a few minutes and then remove the individual cloves of garlic from the peel.
- In a large pot, add remaining oil, onion and carrot with a pinch of salt and sauté until onions have softened.
- Add the cubed butternut squash with another pinch of salt and stir in ginger and garlic.
- Sauté until fragrant and then add in spices, maple syrup, milk, vegetable broth, apple juice and salt.
- Stir the contents of the pot together and bring to a boil then reduce to a simmer and cook for 15 minutes until butternut squash is cooked through.
- Use an immersion blender to blend the entire soup smooth. You can also place ingredients in a blender and blend until smooth as well. Pour soup into bowls and top as desired.
- You can skip the step of roasting the garlic, but I do feel it adds a very sweet and buttery garlic flavor to the soup. Feel free to mince up half the bulb and stir in when adding the butternut squash.
Keywords: butternut squash, butternut squash soup, soup