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Shallot and Sage Butternut Squash Soup

Tastes of Thyme
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Soup
Cuisine American

Equipment

  • Blender
  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 med Butternut Squash chopped
  • 2 med Carrots chopped
  • 1 Shallot diced
  • 1 tbsp Olive Oil
  • 3 cups Vegetable Broth
  • 1 tsp Cinnamon
  • 1 Tbsp Fresh chopped Sage

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the shallot and cook until just soft. Add in the doced carrot and continue to cook for 5 minutes. Add the squash, cinnamon and sage. Cook for a minute, then add the vegetable broth. Bring to a boil and let it simmer for 15-20 minutes.
  • Once the squash is fork tender, turn the stove off and let the soup cool for a few minutes.
  • Use an emersion blender or transfer to a blender. Blend until smooth. Pour the soup back into the pot, and stir in the coconut milk. Season with salt and pepper to taste.
Keyword butternut, dinner, lunch, soup, squash
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