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Creamy Vegan Butternut Squash Soup

4

0 min

Creamy Vegan Butternut Squash Soup

Creamy Vegan Butternut Squash Soup Photo 1

Time

0 min

Serving

4 persons

Calories

403

Rating

4.00★ (13)

Cuisine

Author: Victoria Buriak
This vegan butternut squash soup has ginger, carrots, and apples for a wonderful flavor combination. Instead of cream, I use coconut milk.

Ingredients

  • vegetable oil: 1 Tbsp
  • onion: 1 piece (chopped)
  • (1 ½ inch) piece fresh ginger root: 1 piece (minced)
  • butternut squash - peeled, seeded, and: 1 piece (cut into 1/2 inch cubes)
  • carrot: 1 piece (chopped)
  • apple - peeled, cored, and: 1 piece (chopped)
  • vegetable broth: 4 cups
  • coconut milk: 1 can (14 ounce can)
  • Salt and freshly ground pepper: (to taste)
  • lemon: 1 piece (juiced)
  • maple syrup: 1 tsp (to taste)

Metric Conversion

Stages of cooking

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Creamy Vegan Butternut Squash Soup Photo 32
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  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.
    Creamy Vegan Butternut Squash Soup Photo 2
  2. Puree soup with an immersion blender until smooth.
    Creamy Vegan Butternut Squash Soup Photo 3
  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.
    Creamy Vegan Butternut Squash Soup Photo 4

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