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| 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."
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
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 57M |
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- 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.
Notes :
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