Creamy Vegan Butternut Squash Soup 
This vegan butternut squash soup has ginger, carrots, and apples for a wonderful flavor combination. Instead of cream, I use coconut milk.
vegetable oil
1
tablespoon
onion, chopped
1
small
fresh ginger root, minced
1
(1 ½ inch) piece
butternut squash - peeled, seeded, and cut into 1/2-inch cubes
1
carrot, chopped
1
apple - peeled, cored, and chopped
1
vegetable broth
4
cups
coconut milk
1
(14 ounce) can
salt and freshly ground pepper to taste
lemon, juiced
1
small
maple syrup, or to taste
1
teaspoon
 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.
