Creamy Ginger Butternut Squash Soup
Get all the creaminess you crave without the dairy. It’s not only possible, it’s delicious. It’s easy to love the cooler days when soups like this are simmering in your kitchen.
8 cups water (or 4 cups vegetable broth and 4 cups water)
6 cups butternut squash, peeled and cubed (one large squash)
1 large sweet potato, cubed
1 apple, chopped
3 cloves garlic, minced
1 Tablespoon fresh ginger, grated
1/4 teaspoon cardamon
1 teaspoon sea salt
Pepper to taste
1 (398 ml) can coconut milk
Place all ingredients with the exception of the coconut milk in a large pot and bring to a boil. Reduce to a simmer and cook for 40 minutes. Remove from heat and stir in the coconut milk. Transfer to a blender and blend until smooth.