Name: Butternut Squash Soup
Yield: 6 servings
Ingredients: 1 white onion (diced); 2 cloves garlic (minced); 1 tbsp olive oil; 3 cups peeled and chopped butternut squash; 2 cups peeled and chopped sweet potatoes; 1 peeled and chopped carrot; 4 cups veggie broth; 1/2 can of coconut milk; 1 bunch of fresh sage (+ more to top); 2 tsp chili powder; 1 tsp cinnamon; 1/2 tsp red chili flakes; Salt & pepper to taste; Goat cheese to top (optional)

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Ok, this Butternut Squash Soup is a full vibe tonight ✨ I posted this recipe a couple years back and decided to tweak it a bit and redo the photo for my blog since this recipe is going on my Thanksgiving Menu! Should have it ready for you all by this weekend. I’m so excited to share it! It will have a printable menu, tips and a grocery list! You’ll want to test this one out before Thanksgiving though 😉

Butternut Squash Soup

Servings 6 servings

Ingredients

1 white onion diced
2 cloves garlic minced
1 tbsp olive oil
3 cups peeled and chopped butternut squash
2 cups peeled and chopped sweet potatoes
1 peeled and chopped carrot
4 cups veggie broth
1/2 can of coconut milk
1 bunch of fresh sage + more to top
2 tsp chili powder
1 tsp cinnamon
1/2 tsp red chili flakes
Salt & pepper to taste
Goat cheese to top optional

Instructions

In a large soup pot on medium heat, saute onion and garlic in olive oil.
Once the onion becomes translucent (5ish miadd in butternut squash, sweet potato, carrot, and seaonings. Sauté for a few more minutes then add in veggie broth and bring to a boil.
Turn heat to low, add in a bunch of fresh sage on top, and cover. Let simmer for 30-40 minutes or until veggies are soft.
Remove the sage leaves then pour everything into a blender or use an immersion blender and blend until smooth.
Stir in coconut milk to make it creamy and top with red chili flakes, fresh sage and goat cheese. Feel free to add more broth if you like your soup less thick.