Ingredients
4
4 servings
- •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
- 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.
- Puree soup with an immersion blender until smooth.
- Pour in coconut milk and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.
Nutritional Facts
Per 4 servings
- Calories: 403
- Carbohydrate: 48g
- Fat: 25g
- Fiber: 9g
- Protein: 6g
- Sugar: 14g
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