Want to up the vegetable content of this soup from the Healthy Living Through a Plant-Based Diet: A Trilogy Sanctuary Cookbook even further? Try adding a handful of fresh spinach right before serving. It will gently wilt into the soup, and boost the nutrients.
What you need:
1 tablespoon coconut oil
½ medium yellow onion
2 tablespoons fresh ginger
1⅓ cup canned coconut milk
½ medium butternut squash, peeled, de-seeded, and cubed (3 to 4 cups cubed squash)
1 clove garlic, minced
1 Granny Smith apple, peeled and chopped
¼ cup water
½ teaspoon salt
2 tablespoons vegan pesto
2 tablespoons pumpkin seeds
What you do:
- In a large saucepan over medium heat, warm coconut oil. Once hot, add onion and sauté for 2 to 3 minutes until softened. Add ginger and cook for an additional minute.
- Add coconut milk, butternut squash, garlic, apple, water, and salt. Bring to a boil and cover with a lid and simmer for 10 to 12 minutes until squash is soft and cooked through.
- Remove from heat and allow to cool for 5 to 10 minutes. Transfer soup (in batches if necessary) into a blender and blend until smooth.
- To serve, divide between 4 serving bowls and drizzle with pesto and a sprinkle of pumpkin seeds.