Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk
Butternut squash and ginger are a wonderful combination. Instead of cream, I use coconut milk and I also like to add a carrot and apple for natural sweetness.
Original recipe yields 4 servings
403 calories; protein 6.1g; carbohydrates 47.8g; fat 25.2g; sodium 523.8mg. Full Nutrition