Ingredients

• 2 tablespoons olive oil
• 2 large onions , chopped
• 4 cloves garlic
• 1 , 2 inch
• 1.5 teaspoons salt , divided
• 0.5 teaspoons allspice
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons paprika
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground cumin
• 0.25 teaspoons ground coriander
• 0.25 teaspoons red pepper flakes
• 1 butternut squash , peeled and chopped
• 1 yam , peeled and chopped
• 2 carrots , peeled and chopped
• 2 stalks celery , chopped
• 1 quart water , or as needed
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar or lemon juice

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in ½ teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chili flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
2. 2 Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
3. 3 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

Nutrition per serving