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Creamy Vegan Butternut Squash Soup
Creamy Vegan Butternut Squash Soup
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Creamy vegan butternut squash soup with coconut milk, ginger, apple, carrot, and maple syrup for a flavorful twist.
Ingredients:
  • 1 small onion, chopped
  • 1 (1 1/2 inch) piece fresh ginger root, minced
  • 1 butternut squash - peeled, seeded, and cut into 1/2-inch cubes
  • 1 carrot, chopped
  • 1 apple - peeled, cored, and chopped
  • 4 cups vegetable broth
  • 1 (14 ounce) can coconut milk
  • salt and freshly ground pepper to taste
  • 1 small lemon, juiced
  • 1 teaspoon maple syrup, or to taste
Instructions:
  • In a large pot, warm oil over low heat. Sauté onion and ginger until tender, about 10 minutes. Stir in butternut squash and carrot, cook for 3 minutes. Add apple and cook for 2 more minutes. Increase heat, pour in broth, and bring to a boil. Simmer on low until vegetables are soft, about 20 minutes. Blend soup with an immersion blender until creamy.
  • Blend the soup with an immersion blender until creamy.
  • Pour in creamy coconut milk and season generously with salt and pepper. Drizzle in fresh lemon juice and maple syrup; stir until everything is warmed through, about 2 to 3 minutes.

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