Gingered Butternut Squash Soup

This soup has a lot going for it - loaded in nutrition, very flavourful, filling and vegan!

 

 Give this recipe a try!

• 2 tablespoons olive oil
• 1 large onion, large dice
• 2 large stalks celery, large dice
• 2 large carrots, large dice
• 2 large boiling potatoes, peeled, large dice
• 1 medium butternut squash, peeled and seeded, large dice
• 2 medium apples, peeled and cored, large dice
• 1 two-inch piece ginger, peeled and grated with a rasp over a bowl to catch any juice
• 2 garlic cloves, roughly chopped
• A few slices red chili
• 6 cups veggie stock, chicken stock or water*
• Salt and pepper to taste
• Lime wedges for serving
• *If using water or unsalted stock, add one teaspoon of salt

 

 

 

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, celery and carrots along with a good pinch of salt and cook, stirring occasionally, until beginning to soften. Add the potatoes, squash, apples, ginger, garlic and chili and cook, stirring occasionally, for five minutes more.

 

Add the stock or water along with a few good grinds of black pepper. Bring to a boil over high heat, then cover and reduce the heat to maintain a simmer. Cook, stirring occasionally, until all the vegetables are very tender, 20 minutes or more depending on the size of your dice.

Remove from the heat and carefully purée with an immersion blender, or in batches in a regular blender, until very smooth. If you want a completely smooth soup, pass it through a fine-mesh strainer. Serve hot, garnished with lime wedges.