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

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.