Vegan Butternut Squash Soup

This vegan butternut squash soup with coconut milk gets a flavor boost from fresh ginger and a natural sweetness from apple, carrot, and maple syrup.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 403 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 (14 ounce) can coconut milk
• 1 small onion, chopped
• 1 carrot, chopped
• 4 cups vegetable broth
• 1 apple - peeled, cored, and chopped
• salt and freshly ground pepper to taste
• 1 small lemon, juiced
• 1 (1 1/2 inch) piece fresh ginger root, minced
• 1 teaspoon maple syrup, or to taste
• 1 butternut squash - peeled, seeded, and cut into 1/2-inch cubes

Recipe Instructions

Step 1

Puree soup with an immersion blender until smooth.

Step 2

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.

Step 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.