Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk Recipe

Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk Recipe

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.

Preparation: 15 minutes
Cooking: 42 minutes
Total: 57 minutes



  • 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


  1. 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.

  2. Add the butternut squash and carrot. Cook and stir for about 3 minutes. Add the apple and cook for 2 minutes.

  3. 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.

  4. Puree the soup with an immersion blender until smooth. Pour the coconut milk into the soup and season with salt and pepper.

  5. Add the lemon juice and maple syrup. Stir for 2 to 3 minutes until heated through.

  6. Serve warm, and enjoy!


  • 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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