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This vegan butternut squash soup has ginger, carrots, and apples for a wonderful flavor combination. Instead of cream, I use coconut milk.
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
Step 1
Heat oil in a large pot over low heat. Add onion and ginger; cook and stir 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.
Step 2
Puree soup with an immersion blender until smooth.
Step 3
Pour in coconut milk and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 403 | |
| % Daily Value * | |
| Total Fat25g | 32% |
| Saturated Fat19g | 96% |
| Sodium524mg | 23% |
| Total Carbohydrate48g | 17% |
| Dietary Fiber9g | 34% |
| Total Sugars14g | |
| Protein6g | |
| Vitamin C74mg | 370% |
| Calcium181mg | 14% |
| Iron6mg | 31% |
| Potassium1220mg | 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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