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Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until soft and fragrant.
Add the carrot, apple, and butternut squash cubes to the pot, and stir to combine. Let it cook for another 5 minutes.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until the vegetables are tender.
Once the vegetables are soft, use an immersion blender to blend everything until smooth. If you don't have an immersion blender, transfer the mixture in batches to a regular blender.
Return the soup to the pot and stir in the coconut milk (or cream) and ground ginger. Season with salt and pepper to taste. Simmer for another 5-10 minutes to heat through.
Serve hot and enjoy!
Serving and storage tips:
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