Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk

Butternut squash and ginger are a wonderful combination. Instead of cream, I use coconut milk and I also like to add a carrot and apple for natural sweetness.

Step: 1

Heat oil in a large pot over low heat and cook onion and ginger 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.

Step: 2

Pour coconut milk into the soup and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.

Per Serving: 403 calories; protein 6.1g; carbohydrates 47.8g; fat 25.2g; sodium 523.8mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.