Warm up with this comforting squash soup that’s perfect for chilly days or a cozy dinner! Enjoy it on its own or with a slice of bread and vegan butter.
Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté them all until fragrant and softened.
Add the butternut squash, carrot, and apple to the pot. Season the vegetables with your preferred spice blend and stir to coat everything well.
Pour in the coconut milk, vegetable broth, and coconut sugar. Give it all a stir, then bring the mixture to a simmer. Cook the soup until the vegetables are tender and easily pierced with a fork.
Using an immersion blender or a countertop blender, blend the soup until it reaches a smooth and creamy consistency. If you’re using a standalone blender, allow the soup to cool slightly before mixing it to prevent any kitchen mishaps.
If you’ve used a blender, transfer the soup back to the pot and taste it. Adjust or add any seasonings if you feel like the soup could use them. Serve your squash soup with a dollop of cashew cream and pumpkin seeds.