How To Make Vegan Butternut Squash Soup
Deliciously healthy and vegan-friendly, this butternut squash soup is made creamy with coconut milk, and naturally sweetened with apples and maple syrup.
Serves:
Ingredients
- 1tbspvegetable oil
- 1small onion,chopped
- 1fresh ginger root,(½-inch), minced
- 1butternut squash,peeled, seeded, cut into ½-inch cubes
- 1carrot,chopped
- 1apple,peeled, cored, chopped
- 4cupsvegetable broth
- 14ozcoconut milk,(1 can)
- salt and freshly ground pepper,to taste
- 1small lemon,juiced
- 1tspmaple syrup,or to taste
Instructions
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Heat the oil in a large pot over low heat. Cook the onion and ginger for about 10 minutes until soft and translucent without browning onion.
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Add the butternut squash and carrot. Cook and stir for about 3 minutes. Add the apple and cook for 2 minutes.
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Pour in the broth, increase the heat to medium, and bring to a boil. Reduce the heat to low and simmer for about 20 minutes until the vegetables are soft.
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Puree the soup with an immersion blender until smooth. Pour the coconut milk into the soup and season with salt and pepper.
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Add the lemon juice and maple syrup. Stir for 2 to 3 minutes until heated through.
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Serve warm, and enjoy!
Nutrition
- Calories: 345.40kcal
- Fat: 25.21g
- Saturated Fat: 19.12g
- Trans Fat: 0.03g
- Monounsaturated Fat: 3.53g
- Polyunsaturated Fat: 0.99g
- Carbohydrates: 32.98g
- Fiber: 5.44g
- Sugar: 10.59g
- Protein: 4.34g
- Sodium: 1307.32mg
- Calcium: 113.60mg
- Potassium: 895.81mg
- Iron: 4.67mg
- Vitamin A: 802.14µg
- Vitamin C: 38.67mg
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