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
Preparation
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.
Add the butternut squash and carrot. Cook and stir for about 3 minutes. Add the apple and cook for 2 minutes.
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.
Puree the soup with an immersion blender until smooth. Pour the coconut milk into the soup and season with salt and pepper.
Add the lemon juice and maple syrup. Stir for 2 to 3 minutes until heated through.
Serve warm, and enjoy!
