Vegan Butternut Squash and Apple Soup
Ingredients
The soup
-
1½
pounds
butternut squash, peeled, seeds removed and cubed
-
2
units
apples, peeled and cubed
-
2
cups
water
-
½
unit
onion, chopped
-
2
stalks
green onions, chopped finely
-
1
bunch
thyme sprigs
The garnish
Instructions
- 1. Combine all ingredients except the coconut milk in a large pot and bring to a boil, stirring occasionally.
- 2. Reduce heat to medium-low and cook until the butternut squash is fork-tender, about 20 minutes.
- 3. Remove the thyme sprigs using a slotted spoon and puree the soup with an immersion blender until smooth.
- 4. Return the soup to medium heat, add the coconut milk, and stir. Cook for an additional 5 minutes.
- 5. Serve and enjoy!
Nutrition Facts (estimated)
Servings
4 servings
Calories
161
Total fat
3g
Total carbohydrates
35g
Total protein
3g
Sodium
17mg
Cholesterol
0mg
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