Vegan Gingery Butternut Squash Soup

Need to up the vegetable content material of this soup from the Wholesome Residing Via a Plant-Based mostly Eating regimen: A Trilogy Sanctuary Cookbook even additional? Strive including a handful of contemporary spinach proper earlier than serving. It would gently wilt into the soup, and increase the vitamins.

What you want:

1 tablespoon coconut oil
½ medium yellow onion 
2 tablespoons contemporary 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:

  1. In a big saucepan over medium warmth, heat coconut oil. As soon as scorching, add onion and sauté for two to three minutes till softened. Add ginger and cook dinner for an extra minute. 
  2. Add coconut milk, butternut squash, garlic, apple, water, and salt. Carry to a boil and canopy with a lid and simmer for 10 to 12 minutes till squash is delicate and cooked via.
  3. Take away from warmth and permit to chill for five to 10 minutes. Switch soup (in batches if essential) right into a blender and mix till clean.
  4. To serve, divide between 4 serving bowls and drizzle with pesto and a sprinkle of pumpkin seeds.