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

4.4
(11)

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.

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Prep Time:
15 mins
Cook Time:
42 mins
Total Time:
57 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 tablespoon vegetable oil

  • 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

Directions

  1. 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. 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.

Nutrition Facts (per serving)

403 Calories
25g Fat
48g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 403
% Daily Value *
Total Fat 25g 32%
Saturated Fat 19g 96%
Sodium 524mg 23%
Total Carbohydrate 48g 17%
Dietary Fiber 9g 34%
Total Sugars 14g
Protein 6g
Vitamin C 74mg 370%
Calcium 181mg 14%
Iron 6mg 31%
Potassium 1220mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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