This vegan butternut squash soup has ginger, carrots, and apples for a wonderful flavor combination. Instead of cream, I use coconut milk.
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion , chopped
- 1 piece fresh ginger root , 1 ½ inch
- 1 butternut squash - peeled , seeded, and cut into 1/2-inch cubes
- 1 carrot , chopped
- 1 apple - peeled , cored, and chopped
- 4 cups vegetable broth
- 1 can coconut milk , 14 ounce
- salt and freshly ground pepper to taste
- 1 small lemon , juiced
- 1 teaspoon maple syrup , or to taste
Instructions
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1
Heat oil in a large pot over low heat. Add onion and ginger; cook and stir until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.
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2
Puree soup with an immersion blender until smooth.
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3
Pour in coconut milk and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.
Nutrition Facts
Per serving
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