This vegan butternut squash soup has ginger, carrots, and apples for a wonderful flavor combination. Instead of cream, I use coconut milk.
Ingredients
- vegetable oil: 1 Tbsp
- onion: 1 piece (chopped)
- (1 ½ inch) piece fresh ginger root: 1 piece (minced)
- butternut squash - peeled, seeded, and: 1 piece (cut into 1/2 inch cubes)
- carrot: 1 piece (chopped)
- apple - peeled, cored, and: 1 piece (chopped)
- vegetable broth: 4 cups
- coconut milk: 1 can (14 ounce can)
- Salt and freshly ground pepper: (to taste)
- lemon: 1 piece (juiced)
- maple syrup: 1 tsp (to taste)
Metric Conversion
Stages of cooking
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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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Puree soup with an immersion blender until smooth.
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Pour in coconut milk and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.
