Shallot and Sage Butternut Squash Soup
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.