Name: Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Vegetable oil - 1 tablespoon; Onion, chopped - 1 small; Fresh ginger root, minced - 1 (1 1/2 inch) piece; Butternut squash - peeled, seeded, and cut into 1/2-inch cubes - 1; Carrot, chopped - 1; Apple - peeled, cored, and chopped - 1; Vegetable broth - 4 cups; Coconut milk - 1 (14 ounce) can; Salt and freshly ground pepper to taste - 1 (14 ounce) can; Lemon, juiced - 1 small; Maple syrup, or to taste - 1 teaspoon

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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk

1. Vegetable oil - 1 tablespoon

2. Onion, chopped - 1 small

3. Fresh ginger root, minced - 1 (1 1/2 inch) piece

4. Butternut squash - peeled, seeded, and cut into 1/2-inch cubes - 1

5. Carrot, chopped - 1

6. Apple - peeled, cored, and chopped - 1

7. Vegetable broth - 4 cups

8. Coconut milk - 1 (14 ounce) can

9. Salt and freshly ground pepper to taste - 1 (14 ounce) can

10. Lemon, juiced - 1 small

11. Maple syrup, or to taste - 1 teaspoon

How to cook deliciously - Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk

1. Stage

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.

2. Stage

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.