Ingredients

• 1 tablespoon vegetable oil
• 1 small onion , chopped
• 1 , 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 , 14 ounce
• salt and freshly ground pepper to taste
• 1 small lemon , juiced
• 1 teaspoon maple syrup , or to taste

Instructions

1. 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.
2. 2 Puree soup with an immersion blender until smooth.
3. 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 per serving