Vegan day 281: Butternut squash soup

It’s butternut squash season! 
I come upstate in the fall mostly for the “honeycrisp” apples and the beautiful fall foliage! The gorgeous wooden oversized crates of endless varieties of squash then lure me in. I buy them all and then figure out how to cook them later. 

For this particular version of a hearty butternut squash soup I used 2 butternut squash, 3-4 small sweet potatoes and a small bag of carrots. I cubed the butternut squash with the skin mostly on. Some people take the skin off as well- optional. 

I boiled down the butternut squash with one container of vegetable broth and then some water. I added the sweet potatoes and the carrots. I let this cook on low for almost an hour. I added nutmeg, cinnamon, sea salt and pepper. I almost forgot a key ingredient which I added towards the end… ginger. The spices really take this soup to a whole new level especially the ginger. It’s a heart warming treat for both the body and the soul. If you would like it more puréed, you could cook it longer and muddle it or use a food processor for smooth consistency. Personally, I like to see my vegetables in a closer to whole state. It’s wonderful to make a big batch of this soup as it is a perfect mini-meal for days!