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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Ingredients57 m servings 406 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 406 calories; 25.2 g fat; 48.4 g carbohydrates; 6.2 g protein; 0 mg cholesterol; 529 mg sodium. Full nutrition