Savory Delights: The Ultimate Spiced Butternut Squash Soup Recipe

Ingredients:

• 1 medium-sized butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth (check for dairy-free)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 2-3 tablespoons olive oil
• Fresh parsley or chives for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, or until they become fragrant and translucent.

2. Add the chopped butternut squash, carrots, and celery to the pot. Sauté for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

3. Add the ground cinnamon, nutmeg, and ginger to the pot. Stir to coat the vegetables with the spices.

4. Pour in the vegetable broth, ensuring that it covers the vegetables. Bring the mixture to a boil.

5. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the vegetables are soft and easily pierced with a fork.

6. Use an immersion blender or transfer the soup to a blender in batches to puree it until smooth. Be careful when blending hot soup, and make sure to let it cool slightly if you're using a regular blender.

7. Season the soup with salt and pepper to taste. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.

8. Return the soup to the pot and heat it over low heat for a few more minutes, stirring occasionally.

9. Serve the butternut squash soup hot, garnished with fresh parsley or chives if desired.

Enjoy your dairy-free butternut squash soup!