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

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"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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57 m servings 406 cals
Original recipe yields 4 servings

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  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: 406 calories; 25.2 g fat; 48.4 g carbohydrates; 6.2 g protein; 0 mg cholesterol; 529 mg sodium. Full nutrition

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