- 2 large butternut squash
- 2 tablespoons extra-virgin olive oil
- 2 yellow onions
- 2 cloves of garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 2 containers of veggie broth (2 x 900mL)
- 3/4 cup original unsweetened almond milk
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper (or more if you like a kick!)
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Preheat the oven to 400 degrees fahrenheit. Slice the squash in half lengthwise, remove the seeds, coat with olive oil and a sprinkle of salt and pepper. Place flesh down on a roasting pan and roast for approximately 30 minutes or until skin begins to brown and the squash is fork tender.
- Sauté the onions in a large pot over medium heat in olive oil with the ginger and garlic until the onions become translucent. Once the onions are cooked, you can turn off the heat and let them sit until your squash is ready.
- Once your squash is cooked, remove from oven and scoop out the squash from the skin. Add squash to the large pot along with 2 containers of veggie broth.
- Also add in almond milk, maple syrup, cinnamon, cayenne pepper, sea salt, ground black pepper and allow to simmer for 15 minutes.
- Add mixture to a high-speed blender and blend until smooth. Be sure to keep the vent open and be careful as the soup will be very hot! I like to use a ladle to transfer the soup to the blender and blend in 2 batches as this recipe makes a lot of soup!
- Once your soup is blended, you are ready to enjoy! It can be stored in the fridge for about a week.