Creamy Vegan Butternut Squash Soup
This vegan butternut squash soup has ginger, carrots, and apples for a wonderful flavor combination. Instead of cream, I use coconut milk.
Ingredients
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1 tablespoon vegetable oil
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1 small onion, chopped
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1 (1 ½ inch) piece fresh ginger root, minced
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1 butternut squash - peeled, seeded, and cut into 1/2-inch cubes
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1 carrot, chopped
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1 apple - peeled, cored, and chopped
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4 cups vegetable broth
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1 (14 ounce) can coconut milk
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salt and freshly ground pepper to taste
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1 small lemon, juiced
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1 teaspoon maple syrup, or to taste
Instructions
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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.
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