Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk

Butternut squash and ginger are a wonderful combination. Instead of cream, I use coconut milk and I also like to add a carrot and apple for natural sweetness.

• Preparation Time: 15 mins
• Cooking Time: 42 mins
• Total Time: 57 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

Heat oil in a large pot over low heat and cook onion and ginger 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 2

Pour coconut milk into the soup and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.