Ingredients:

• 1 medium Butternut squash (peeled, seeded and chopped into 1-inch chunks)
• 1 onion, chopped into a fine dice
• 1 medium Carrot or about 5-6 baby Carrots, diced
• 2 tbsp – grated Ginger
• 1/2 tsp – ground cinnamon, plus more if desired for garnish
• 1 tbsp – ground coriander
• 3 cups – water or vegetable stock
• 1 cup – soymilk
• 1/2 tsp – ground black pepper
• Salt to taste
• 1 tbsp – Olive oil

Method:

1. Heat the oil in a saucepan over medium heat.
2. Add the onion and saute until the onion becomes golden-brown.
3. Add the ginger and coriander and stir to mix. Then, add the squash and carrots and cinnamon.
4. Cook, stirring, for about 5-8 minutes until the squash starts to brown.
5. Add the water or vegetable stock and half the soymilk and bring to a boil. Lower the heat to a simmer, and cover the saucepan.
6. Cook until the squash is tender – for about 30 minutes.
7. In a blender or using an immersion blender if you have one, process the soup until it turns smooth and velvety. Be careful while handling the hot ingredients and liquid.
8. Return the soup to the saucepan and add the rest of the soymilk. Warm until heated through.
9. Ladle into a bowl, sprinkle some more cinnamon on top.
10. Recipe Courtesy: Holy Cow Vegan