Vegan Butternut Squash Soup
Try this main dish that is entirely vegan: Flavorings for the creamy butternut squash soup include ginger, onions, and sweet maple syrup.

Over medium heat, warm the olive oil in a sizable saucepan.

Include ginger, garlic, and onions.

For about 5 minutes, cook and stir until browned.

Add 1/2 teaspoon of salt, allspice, and nutmeg.

cinnamon, cloves, cumin chili flakes, paprika, and coriander.

Add the celery, carrots, and butternut squash.

Just cover with water after adding it.

Bring soup to a boil by turning up the heat.

Reduce heat and simmer for 30 to 45 minutes, or until all vegetables are tender to the fork.

Soup is placed halfway into a blender.

With a potholder, cover the container and secure the lid.

Pulse the food a few times before blending.

Refill the saucepan with this.

Continue with the remaining soup.

Add the final 1 teaspoon of salt, the maple syrup, and the apple cider vinegar.