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Vegan Butternut Squash Soup

4.6
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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
4 servings
Soup
Vegan Butternut Squash Soup
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
1
Initiate the cooking process by warming oil in a large pot over a low flame. Introduce the onion and ginger into the pot; cook gently, stirring frequently until they become tender and lose their raw appearance without developing a rich brown color, approximately 10 minutes. Add the butternut squash and carrot to the pot; cook and stir, about 3 minutes. Introduce the apple into the mix; cook for an additional 2 minutes. Next, pour in the broth and raise the heat to a medium level; bring the mixture to a rolling boil. Gradually decrease the heat to a low setting and allow it to simmer until the vegetables are tender, around 20 minutes. Use an immersion blender to puree the soup until it reaches a smooth consistency.
2
Use an immersion blender to puree the soup until it reaches a smooth consistency.
3
Add coconut milk to the pot and season with salt and pepper. Stir in lemon juice and maple syrup; allow the mixture to heat through, approximately 2 to 3 minutes.