Vegan Butternut Squash Soup with Ginger Apple and Coconut Milk

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 large apples, peeled, cored and diced
• 4 cups vegetable broth
• 1 large butternut squash, peeled and cubed
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/2 cup coconut milk

Directions

1. In a large pot over medium heat, heat the olive oil. Add the onion and garlic and sauté until the onion is softened, about 5 minutes.
2. Add the ginger and apples and sauté for another 3 minutes.
3. Add the vegetable broth, butternut squash, nutmeg, salt and pepper. Bring to a boil, then reduce the heat to low and simmer for 25 minutes.
4. Using an immersion blender, blend the soup until it is smooth and creamy. If you don’t have an immersion blender, you can use a regular blender, but be sure to let the soup cool before blending.
5. Stir in the coconut milk and simmer for another 5 minutes, or until the soup is heated through.
6. Serve warm and enjoy!

Interesting Facts

• Butternut squash is a type of winter squash that is high in fiber and vitamins A and C.
• Ginger is a root that is commonly used in cooking to add flavor and spice.
• Coconut milk adds a creamy texture and flavor to this soup without the use of dairy.