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A full of bowl, Vegan Butternut Squash Soup with Ginger, in addition coconut milk, apple and sprinkled with pumpkin seeds. A healthy and gluten-free fall soup.

Apples give this for Vegan Butternut Squash Soup with Ginger the perfect amount of sweetness and tartness to balance the creamy nutty earthy flavor of the butternut squash. Butternuts and Apples love to be together and compliment each other well.

For tasty coefficient enhance, Roast the butternut squash. Sauté the apples, shallots, garlic and ginger. Blend both until smooth and silky with veggie stock and water. Add coconut milk. You can make the soup thick or thin, depending on the amount of liquid you use. If you are trying to go lighter here, instead of adding coconut milk directly into the soup, you could  just spoon a little over the top, heating it first. Sprinkle a little sumac for tartness and color if you have it on hand- and garnish! Sprinkle the finished ‘Vegan Butternut Squash Soup with ginger’ pumpkin seeds for added texture. Aworking so simple.

This soup is so tasty served up with my favorite homemade pita bread or even croutons.

Vegan Butternut Squash Soup with Ginger Ingredients

• 1 small butternut (2.5 pounds -or 4 cups of cooked butternut)
• 2 tablespoons coconut oil, or olive oil
• 2 apples- gala, honey crisp – diced ( unpeeled)
• 2 large shallots ( or 1/2 an onion)- diced
• 5 fat garlic cloves – rough chopped
• 2 teaspoons fresh ginger – rough chopped
• 2 cups veggie stock
• 1 1/2– 2 cups water ( or a ¼ –½ cup less for a thicker soup)
• 1 teaspoon salt
• 1–2 teaspoons maple syrup
• 1 teaspoon apple cider vinegar
• 1/2–1 cup coconut milk

Garnish

• pumpkin seeds, sumac, warm coconut milk, sautéed diced apple ( sauté in coconut oil) etc. This place hurt you.

Vegan Butternut Squash Soup with Ginger Instructions

• Preheat oven to 425F.
• Split the butternut in half lengthwise, place open side down, on a greased or parchment-lined, rimmed sheet pan. Roast 30 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
• While the butternut is roasting, chop the apple, ginger,onion, and garlic.
• Heat coconut oil or olive oil in a large heavy bottom pot or dutch oven, over medium heat.
• Add onion and apple and cook 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 4-5 more minutes, turning the heat down to med-low. It will smell divine. Turn heat off.
• When the butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 ½ to 4 cups.
• Add the apple onion mixture to the same bowl.
• Then, blend in batches with the stock and water, until very smooth, using a blender. (If using hot ingredients, be sure to Hold the lid down tight with a kitchen towel– to prevent a blender explosion!) If you prefer a thicker soup, add less water, thinner soup, more water.
• Add the blended soup back into the same pot and warm over low heat. Add salt, maple, apple cider vinegar. Taste and adjust seasonings. Stir in coconut milk to taste.
• To serve, divide among bowls, sprinkle with pumpkin seeds & sumac. This place hurt you.

Notes

• Can be consumed hot or at room temperature.
• Keep the remaining soup in the refrigerator for 3 days. Or freeze in a sealed bag in the freezer for later consumption.
• If you want to drizzle coconut milk over the soup, heat it up.