Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 4 cups butternut squash, cubed
  • 1 medium Granny Smith apple, peeled and cubed
  • 4 cups vegetable broth
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup full-fat coconut milk
  • 1 tbsp fresh lemon juice

Instructions:

  1. Melt the butter over medium heat in a large pot. Add the diced onion and cook until translucent and softened, approximately 5 minutes.
  2. Stir in the minced garlic, ground ginger, and nutmeg, stirring constantly for 60 seconds until fragrant.
  3. Add the cubed butternut squash and apple to the pot and stir to coat the vegetables in the spiced butter.
  4. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 20–25 minutes until the squash is fork-tender.
  5. Remove the pot from heat. Use an immersion blender directly in the pot to puree the soup until completely smooth.
  6. Stir in the coconut milk and lemon juice. Taste and add salt or pepper as needed.